Fruit & nut torte

funny menu for you
Fruit & nut torte
serves 8
ingredients
75g/3oz caster sugar
450g/1lb lemon sponge
500g/1lb 2oz ricotta cheese
100g/4oz plain chocolate-coated
almonds, finely chopped
75g/3oz soft nougat, finely chopped
50g/2oz mixed peel, finely chopped
finely grated zest of 1 orange
finely grated zest of 1 lemon
75g/3oz sultanas
2 tablespoons Amaretto or
orange liqueur
175g/6oz flaked almonds, toasted
icing sugar, to dust
• Put the caster sugar in a large pan with 150ml/5fl oz water. Heat
gently, stirring occasionally, until the sugar has dissolved. Bring to the
boil and boil rapidly without stirring for 10 minutes until syrupy. Leave
to cool.
• Line a 23cm/9in round springform cake tin with foil. Cut the lemon
sponge into very thin slices. Use to line the bottom and sides of the tin.
• Beat the cheese in a bowl, then gradually add 150ml/5fl oz of the
sugar syrup, stirring constantly.
• Stir in the almonds, nougat, mixed peel, orange and lemon zests,
sultanas and liqueur. Beat thoroughly, then spoon into the sponge-lined
tin. Sprinkle with the toasted almonds. Cover with cling film and chill
overnight before serving.

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