Fruit & nut torte







Cook Time

15-20 Min


  • 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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