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Baked ricotta cake with caramelised mandarins

14/8/2015

40 Comments

 
BAKED RICOTTA CAKE WITH CARAMELISED MANDARINS
Caramelised mandarins combine so well with ricotta, currants and a splash of Grand Marnier in this baked ricotta ‘cake’ – another of my kedvenc or favourite desserts. But then I do love anything baked with ricotta or cottage cheese. And mandarins are up there with my favourite fruits too. 

In Australia, mandarins are in season from April until October and I have it on good authority that they are in plentiful supply at local greengrocers and farmers’ markets.

The fruit is sweet and versatile, and packed with good things too! Think antioxidants, vitamin C, carotenoids, folate, potassium and dietary fibre. Mandarins also contain phytochemicals, which have anti-inflammatory and anti-tumour properties. Given this information, I’m very happy to share a mandarin recipe with you. Happy baking.

BAKED RICOTTA 'CAKE' WITH CARAMELISED MANDARINS
35g rice crumbs or fresh breadcrumbs
600g low fat ricotta, drained
55g vanilla infused caster sugar
3 free-range eggs, separated
1 tablespoon finely chopped lemon zest
75g currants

For the caramelised mandarins:
4 large seedless* mandarins, peeled
75g light brown sugar
1 tablespoon lemon juice
1 tablespoon Grand Marnier

Grease a 20-cm round spring form cake tin and line the base and sides with baking paper. Spray a little light oil onto the parchment, or rub a little more butter onto it. Sprinkle the prepared base and sides of the tin with rice or bread crumbs.

Preheat oven to 180 degrees C. Combine the ricotta, caster sugar, egg yolks and lemon rind in a medium-sized Pyrex bowl and mix until combined, then fold in the currants.

Now, beat the egg whites in a separate bowl, until stiff peaks have formed. Gently fold the whites into the ricotta and egg yolk mixture. Pour this batter into the prepared tin and bake for around 50 minutes or until the cake is firm when lightly touched and tests clean when a skewer is inserted.

Meanwhile, in a small saucepan combine the mandarin segments with the brown sugar, Grand Marnier, brown sugar and lemon juice. Cook over a medium-high heat for 5 minutes or until the sugar caramelises. Take care not to burn the caramel.

Serve the ‘cake’ sliced into wedges and topped with the caramelised mandarin. This quantity will serve 8. Store any leftovers in an airtight container in the refrigerator.

*If you cannot find seedless mandarins, simply remove the seeds.


Recipe adapted from Simply Lite Food by the Australian Women's Weekly, ACP Publishing 2001.
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Making baked ricotta cake with caramelised mandarins
Making baked ricotta cake with caramelised mandarins

It seems as though I've been away forever, dear friends. The jet lag took more of a toll more than I could have imagined, but then our trip was a HUGE adventure, and it was fourteen years ago that I last travelled. Of course, I'm not getting any younger either. ヅ  Slowly, slowly, I'm coming back to the land of the living. Looking forward to sharing a feast of traveller's tales and recipes with you very soon. Do tell me, what's cooking at your place. 
40 Comments
Gerlinde@Sunnycovechef link
14/8/2015 04:59:09 am

It his looks like a lovely cake and I like the caramelised mandarins. I will keep it in mind for our winter baking.

Reply
Lizzy
14/8/2015 03:52:56 pm

Thanks so much, Gerlinde XX

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John / Kitchen Riffs link
14/8/2015 06:39:04 am

Welcome home! It's always good to get away (and you saw some amazing stuff) but always good returning home. I've had baked ricotta cake, but never made one -- really need to do so. This looks superb! Thanks so mluch.

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Lizzy
14/8/2015 03:53:20 pm

John, thank you for your very kind words... we sure did, and it sure is! Happy cooking x

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Ambra Sancin link
14/8/2015 11:26:06 am

Sounds great, haven't tried caramalised mandarins. Although, being the Mandarin Queen I've made marmalade, liqueur and chutney (not very Italian I know). Have you eaten the new Sumo mandarins? Quite nice.

Reply
Lizzy
14/8/2015 03:53:43 pm

Ah yes, I saw your mandarin pudding on Instagram XX Happy cooking x

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Amanda (@lambsearsandhoney.com) link
14/8/2015 12:54:57 pm

Welcome back, Liz, and good luck with the jet lag. The older I get, the worse it seems to be. Those in the northern hemisphere have no idea how lucky they've got it when it comes to international travel.

Reply
Lizzy
14/8/2015 03:54:28 pm

Thanks so much, Amanda. I agree with you... it has been 14 years since my last overseas trip, so I had forgotten about the jet lag. It's a little like childbirth : D xx

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Eha
14/8/2015 01:31:32 pm

Oh Liz: nearly sent out a search party but here you are with a 'winter great' for Australia! Hope well and truly post jet-lag, unpacking, catching up etc et al! OK, I may not eat cake, but I most definitely shall try your 'cake' :) ! Just brought home large bags of mandarins and I do love ricotta! Happiness-creating photos also . . .

Reply
Lizzy
14/8/2015 03:55:09 pm

Hi lovely Eha! Thank you for your very kind words... yes, we are busy uploading photos this weekend... happy baking to you xx PS the cakes in Budapest were amazing! xx

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Joanne T Ferguson link
14/8/2015 05:10:37 pm

What a gorgeous recipe Lizzy and love the caramelized mandarins! Very unique indeed! Glad to see you are back and look forward to hearing all about the trip!

Reply
Lizzy
14/8/2015 08:12:30 pm

Joanne, lovely, thanks so much! x

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Lorraine @ Not Quite Nigella link
14/8/2015 10:50:47 pm

These are plentiful at the markets and they're so sweet too which is nice! I bought almost a kilo of ricotta today destined for something else but I should have bought more to make this :)

Reply
Lizzy
22/8/2015 01:16:29 pm

Thanks Lorraine, this is rather yummy!

Reply
David link
15/8/2015 06:37:03 am

Liz - I love the cake but the topping is what really gets me! This would be so good on so many different desserts! Or even by itself! Yum!

Reply
Lizzy
22/8/2015 01:16:48 pm

Very much so, David! : )

Reply
Liz link
15/8/2015 01:08:56 pm

You are a good blogger, jumping back into the kitchen even with jet lag. Looking forward to your travel tales. This is one lovely cheesecake and the caramelized mandarins are an exquisite accompaniment!! xo

Reply
Lizzy
22/8/2015 01:17:32 pm

Oh Liz, I'm still quite tired and not doing as much blogging as I might like to... but I AM spending time in the kitchen, which makes my heart sing! xx

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Anna @ shenANNAgans link
15/8/2015 08:33:15 pm

YES! I freakin love the sound of this recipe Liz, last week a box of Sumo Mandarins arrived from an Instagram friend, I have been eating my way through the box, but defs going to caramelise some too. YARM! :) And what a delicious idea, we got the largest tub of ricotta we could find at Costco, so I reckon I shall make the cake too. Haha! Round about way of saying... making this!

Hope you are enjoying settling back into Berra life. Happy hugs. xox

Reply
Lizzy
22/8/2015 01:18:11 pm

Nice one, Anna... being back home is good, but my heart and head are still overseas xx

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Kat link
15/8/2015 10:26:17 pm

Welcome home Lizzy! I really enjoyed keeping track of your travels through instagram!! And I always love a cake recipe that is packed with such healthy treats!! xx

Reply
Lizzy
22/8/2015 01:18:31 pm

Kat, thank you so much! xx

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Hotly Spiced link
16/8/2015 03:36:33 pm

Welcome back! I have never had caramelised mandarins and I would love to try these before the season ends. I agree they would go beautifully with ricotta xx

Reply
Lizzy
22/8/2015 01:19:35 pm

Thanks so much, Charlie! xx

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e / dig in hobart link
16/8/2015 06:08:47 pm

i'm not a big fan of mandarins - but these glossy pictures could convince me to change my mind!

Reply
Lizzy
22/8/2015 01:19:12 pm

Thanks E... I don't eat too many citrus fruits these days because of the LPR, but this one is quite delicious!

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Tandy | Lavender and Lime link
16/8/2015 08:41:25 pm

This cake looks wonderful, and I am sure the jet lag was worth it, given how amazing your holiday looked :)

Reply
Lizzy
22/8/2015 01:20:14 pm

Tandy, thank you very much! : )

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Beck @ Golden Pudding link
17/8/2015 01:03:57 am

Welcome back Liz, I can’t wait to hear about the trip (especially the cakes in Hungary!)
This sounds like a lovely light cake, and I’m interested to try caramelised mandarins - I don’t think I’ve actually had them cooked...

Reply
Lizzy
22/8/2015 01:20:44 pm

They are really quite lovely, Beck... and Hungary was, as always, just wonderful! x

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Moya link
17/8/2015 02:10:19 am

Lizzy the cake looks wonderful and am sure, one I would enjoy. Looking forward to hearing about all your travels and you weren't far from Bahrain at one point :)

Reply
Lizzy
22/8/2015 01:21:16 pm

Hi Moya... I was waving at you from across the gulf!!

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Fiona Ryan
21/8/2015 12:52:51 pm

I feel the mandarin season has been short this year. This is a lovely way to enjoy them.

Reply
Lizzy
22/8/2015 01:21:50 pm

There are still some around down here, Fiona... hope you are getting along well xx

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Lorraine @ Not Quite Nigella link
23/8/2015 11:25:10 pm

We've been buying them as they've been really good this year especially! Glad to hear that you've recovered from your jetlag too.

Reply
Lizzy
29/8/2015 09:35:32 pm

Thanks lovely xx

Reply
Gourmet Getaways link
27/8/2015 09:05:12 pm

Great to hear you're traveling again :). Love this recipe, and the addition of caramelised mandarins, which I really like!

Julie
Gourmet Getaways xx

Reply
Lizzy
29/8/2015 09:36:09 pm

Hi Julie... back from our big adventure now. Thanks for stopping by.

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Jan (agluttonouswife) link
3/9/2015 08:49:45 am

Sounds delish! I've always got lots of fresh breadcrumbs so will be bookmarking this to try...never heard of caramelised mandarins but will give it a go, thanks Lizzy :) Jan x

Reply
Gourmet Getaways link
9/9/2015 01:09:02 am

Oh how delicious!
I love fruity desserts.
Thanks for sharing
Julie
Gourmet Getaways

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