Italian sultana and ricotta torte
- March 2017
- Serves 12
- Hands-on time 1 hour, oven time 1 hour 35 min, plus cooling
Debbie Major’s lemony torte, studded with plump, juicy sultanas, is best served warm or at room temperature rather than chilled from the fridge.
- 28.2g (16.6g saturated)
- 52.8g (32g sugars)
For a more decadent torte, soak the sultanas in warmed marsala, madeira, vin santo or sweet sherry (step 1).
Make the torte up to 24 hours in advance. Keep covered in the fridge; bring up to room temperature to serve.
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