Hazelnut, Ricotta, and Poppy Seed Pie

Ingredients

Butter 170g

Cream Cheese 120g

Hazelnuts 120g

Sugar 120g

Eggs 4

Flour 30g

Orange Zest

Poppy Seeds 2 tbsp

Apricot Jam 3 tbsp

Dark Chocolate 50g

Place the peeled hazelnuts on a baking sheet and bake in a preheated oven at 190°C for 5 minutes. Then, using a blender or food processor, grind them into coarse crumbs.

Separate the egg yolks from the whites and finely grate the zest. Beat the butter with the sugar, add the yolks one at a time, then the zest.

 Sift the flour into the batter, add the poppy seeds, cheese, and hazelnuts, and mix thoroughly.

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form and fold into the batter. Using a spatula, gently fold the batter, being careful not to overmix or the whites will collapse. Pour the batter into a greased and parchment-lined pan, smooth it out, and bake for 45 minutes at the same temperature.

Let the finished pie cool completely, then remove from the pan. While the pie is cooling, mix the jam with 4 tablespoons of water and bring the mixture to a simmer over low heat. Let it cool completely. Spread the jam on top of the pie, finely grate the chocolate, and sprinkle it over the top.

You can serve the pie with soft cottage cheese or whipped cream.

Bon appétit!