Tuna-Ricotta Cake

Name: Tuna-Ricotta Cake
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 3 TABLESPOONS Pine nuts; 50 g black olives without stone; 50 g dried tomatoes in oil; 6 Stem(s) Marjoram; 40 g freshly grated Parmesan cheese; 75 g Breadcrumbs; 2 Eggs (size M); 500 g Ricotta cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar (200 g) Tuna filet Naturale without oil; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

3 TABLESPOONS Pine nuts
50 g black olives without stone
50 g dried tomatoes in oil
6 Stem(s) Marjoram
40 g freshly grated Parmesan cheese
75 g Breadcrumbs
2 Eggs (size M)
500 g Ricotta cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar (200 g) Tuna filet Naturale without oil
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Roast the pine nuts in a pan without fat for approx. 4 minutes, turning constantly, until golden brown. Coarsely chop the olives and tomatoes. Wash the marjoram, shake dry and put 2 stems aside for garnishing. Pluck leaves from the remaining stems and chop. Mix parmesan and breadcrumbs.
2
Grease a springform pan (20 cm Ø) and sprinkle lightly with the parmesan and breadcrumbs mixture. Separate the eggs. Stir the ricotta and egg yolk until smooth. Stir in the rest of the Parmesan and breadcrumbs mixture and season with salt and pepper. Beat the egg whites with the whisks of the hand mixer until stiff. Fold in cheese mixture, olives, tomatoes, marjoram, tuna and pine nuts, up to 1 tablespoon. Fill into the mould and smooth it down. Sprinkle the remaining pine nuts on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Cover with foil after 25 minutes.
3
Fold in cheese mixture, olives, tomatoes, marjoram, tuna and pine nuts, up to 1 tablespoon. Fill into the mould and smooth it down. Sprinkle the remaining pine nuts on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Cover with foil after 25 minutes. Let the cake rest for about 30 minutes, remove from the tin and cut into pieces. Arrange on a plate and garnish with marjoram
4
30 minutes waiting time