Ricotta, Almond & Orange Cake by Daylesford Longhouse
Images by Phillip Huynh
On the cusp of Rosh Hashanah, we share the musings of Daylesford Longhouse co-founder, Ronnen Goren on this occasion that brings together not just family, but friends and travellers to feast together. With a spirit that is warm and above all, generous - Ronnen welcomes us to the Longhouse, a working farm & cookery school he shares with Trace Steer, to ring in the Jewish new year. An extension of this giving nature, Ronnen also shares his recipe for a delicious Ricotta, Almond Orange Cake – the perfect centrepiece for any celebration.
How do you typically celebrate Rosh Hashanah?
“One thing about a strong religious calendar that brings family together, has always ensured tradition, connection and cohesion remain paramount (even though we are not strictly religious). New year always provides a nexus for reflection and anticipation for the year ahead – I particularly love some of the symbolic gestures of Honey & Apples that mark hope for a sweet year ahead; Pomegranates which are full of seeds signifying a full year of rewards and merit; to Eggs that symbolise completeness and renewal.
“It is also an occasion to craft a lovely meal, putting some culinary skill to the test – over time my mother has taught me that balance and simplicity in the meal planning is a skill in itself.”
New year always provides a nexus for reflection and anticipation for the year ahead
Who is here with you today to celebrate? And what are you making?
“This time of year brings immediate family close together, but in our family circle we have always sought to invite other friends (and at times even travellers) as a mechanism of sharing culture and generosity through welcome – there have been many years where we garner insights into other new cultures, and symbolisms, traditions and ways of doing things, from other parts of the world.”
This time of year brings immediate family close together, but in our family circle we have always sought to invite other friends (and at times even travellers)...
Menu Read:
Egg Salad
Sandra’s Salmon Gravlax
Home-made Dill Cucumbers
Longhouse Chickens Balontine
Lisa Goldberg’s Brisket Honey Onion
Beetroot Salad
Roast Vegetables with Tahini and Zaatar
Baker.D Chirico Honey Cake
Ricotta Almond Orange Cake w Whipped Ricotta & Orange Segments (recipe below)
Fruit Platter
How important is food to the occasion? And to your celebration in particular?
“In our family food is always the key topic of conversation and debate and the menu planning for high holidays sees a slew of email exchanges. We typically share the load, distributing the load, if just fruit or simply condiments; everyone chips in.”
Recipe: Ricotta, Almond Orange Cake with Orange Segments
Ingredients
Cake:
250g firm ricotta cheese* (preferably a segment from a whole wheel in the deli case, not the ricotta in plastic tubs as they often too grainy and sloppy)
150 grams butter*
4 eggs*, separated
175g caster sugar (split in 150 grams & 25 grams)
250g almond meal (always best to buy whole blanched almonds and grind them fresh to a fine texture)
*ensure your butter, ricotta and eggs are room temperature
Whipped Ricotta & Orange Segments:
3 oranges
Orange blossom, to taste
250g firm ricotta cheese
80g icing sugar, plus extra to dust
Method
Cake:
- Preheat the oven to 180C.
- Grease and flour the inside of a Ring Tin/Bundt Tin (I use a Bundt Tin as this has a propensity to be too dense if baked in an 19cm removable base cake tin, which you can still substitute, but make sure you line the base)
- Zest the orange and combine with the sugar to draw out the oils.
- Cream the butter & orange zest sugar until light & fluffy (5 minutes on medium speed). Then beat in the ricotta, until well combined, followed by the egg yolks, adding them one at a time until well combined.
- Finally fold in the almond by hand until smooth.
- In a fresh bowl, use a whisk attachment to beat the egg whites to soft peaks, gradually adding the reserved sugar, gradually until stiff peaks form.
- Fold 1/3 of the egg whites into the cake mixture to loosen, then fold in the remaining.
- Gently spread into the cake tin gently evening it out. Bake for 55 minutes.
- Cool slightly for ten minutes, then turn on to a wire rack to cool completely.
Whipped Ricotta & Orange Segments:
- Skin and segment the remaining oranges that were used for the zest. Taking the segments and using a little orange blossom (remembering less is more) and some caster sugar to macerate.
- Whilst the fruit is sitting, whip the sugar and ricotta until smooth and well combined.
To serve: dust the cake with icing sugar; then cut a segment of cake; plating it with a quenelle of whipped ricotta, and some orange segments.
