A cake recipe found in “Healthy Recipes with Dairy Food” a free E-book published by Dairy Australia
Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
With almond and ricotta, this gluten-free cake is the world’s juiciest! And with its delicious taste of orange and white chocolate, it becomes really difficult to turn down. The recipe is intended for a round mould, 23 cm / 9 inch in diameter.