Pecan and Ricotta Cake

Today, is the first blank page of a 365 page book. Write a good one.

Hannah Bowns

Tis the New year. 2013.

And I will begin with the cliché’ of not knowing how quickly this year flew by. And I will begin with Gratitude for everything- the good and the bad and of course the lessons learnt.

So much Happened, on the work front- I can’t believe, that I am an entrepreneur. I have finally decided to move forward with Epistle- the last year was spent trying, testing, learning, and unlearning; and all of it was done in a shy, obscure manner. One of the challenges for the New Year will be to step out of the concealed world, out into the real one. Another will be to grow, to do more and to innovate. The onus is of course on me, and only me. Although I am not one to procrastinate, I sometimes fear the rut of daily life overtaking the desire to do more.

It’s terrific to hear encouraging words from people around me, both personally and professionally. I am at least convinced at the end of a year, that this was the right thing to do, and not a mistake. I really do have hope for Epistle. I must attribute a lot to Ak of course, and everyone else around me. Sometimes, I guess it is worth not playing it safe after all.

                     Communicooking too had its share of ups and downs- me being in an on and off relationship with it. However, I have almost been consistent. A lot of cooking was done- and some great recipes were discovered. The Blogger’s Table was a good kick- in the right direction. Making me do more, strive for more. To more cooking in 2013.
Also, something a friend shared for New Year- Great thought to begin with.

I decided to bring in the New Year by caking not one, but 2 new cakes. And Yes, I Challenged myself by not opting for what I already knew, and by going in for the unknown. The results were good and bad. I have discovered that cakes don’t always need to rise; and some authentic recipes just mildy rise. The recipe that I will share is adapted one from my current favourite-The Italian Encyclopedia- A Walnut and Ricotta cake which I adapted to be a Pecan and Ricotta Cake. The flavours are complicated and progressive; on begins to like it more, as the piece in the mouth melts. The cake is just perfect for a cold wintery afternoon tea. Best served warm, and fresh. Perfect start to New Beginnings.

p.s. Thanks to Ak for the photography capture through the day. Don’t miss the Pink Highlights.

1 cup pecans (or walnuts) (variation is suggested with almonds)

½ cup softened unsalted butter

2/3 cup caster sugar

5 eggs, separated

Finely Grained rind of one orange (I used some orange bitters instead)

150g Ricotta Cheese

6 Tablespoon Plain flour

A pinch of baking powder (optional)

To finish,

4 Tablespoon Apricot Jam

2 Tablespoon Brandy

50g plain chocolate, coarsely grated

Preheat the oven to 190 degreesC. Grease and line the base of a deep 9in loose based tin. Roughly chop and toast the walnuts.

Cream together the butter and ½ cup sugar until light and fluffy. Add the Egg yolks, orange bitters (or rind), ricotta cheese, flour and walnuts and mix together. Whisk the egg whites in a large bowl until stiff. Gradually whisk in remaining sugar. Preferably Using a large metal spoon, fold a quarter of the egg whites into the ricotta mixture. Carefully fold in the rest of the whisked whites. Tip the mixture into the prepared tin, and level the surface. Bake for about 30 minutes until risen and firm. Leave the cake to cool in the tin.

Transfer the cake onto a plate. Heat the jam in a pan with 1 Tablespoon water. Press through the sieve (I didn’t sieve it), and stir in the brandy. Use to coat the top and sides of the cake. Scatter the chocolate generously. Since I was taking the cake to a more festive gathering, I garnished it with some Edible silver decorations as well.