Ingredients
- 1 egg
- Seeds from 1 vanilla bean
- 2 cups caster sugar
- 500g ricotta cheese
- Finely grated zest from 2 tangelos
- 30ml amaretto liqueur
- 75g toasted almonds, coarsely chopped
- 100 ml tangelo juice, strained
- 3-4 tangelos, peeled and segmented
- 50g dark chocolate, grated
Method
Preheat oven to 130C. Combine egg, seeds and cup sugar and process briefly until light and creamy. Add ricotta, zest from two tangelos and amaretto. Pulse briefly. Transfer to a bowl and fold in almonds. Spoon mixture into a greased and paper-lined 20cm springform cake tin. Bake about 50 to 60 minutes or until sides of cake come away easily from the tin. Cool and refrigerate until cold.
Combine remaining sugar with 100ml water in a small saucepan and stir over low heat until sugar has dissolved. Bring to boil and cook without stirring until mixture is golden. Remove from heat and, when bubbles subside, carefully pour in juice (the mixture will splutter). Stir over very low heat until smooth. Cool slightly and stir in remaining zest. Place tangelo segments in a shallow dish and pour caramel over. Sprinkle top of cake with grated chocolate, cut into wedges and serve with tangelos and juices spooned over.
