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recipes |
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Ricotta Cheese Cake |
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This is a traditional Easter cake in Italy. However, whenever there is a party, everyone asks for ricotta cake. Sometimes, particularly at Easter, a thicker dough is used for the cake. The dough is rolled and cut. Each piece is shaped by hand into a small cup and filled with ricotta.
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200 grams sifted flour 200 grams sugar (1 ½ cups) 8-10 eggs grated rind from 2 lemons 1 or 2 tablespoons butter Milk 800 grams fresh ricotta 1 teaspoon vanilla essence |
Grease and lightly flour a 28 centimetre spring-form pan. Preheat the oven to 180 degrees (moderate oven). Beat the butter and sugar with an electric mixer. Add 1 egg, enough milk to make a "sponge-like" batter, grated rind from 1 lemon, and the vanilla essence. Mash the ricotta with a fork. Add sugar, enough eggs so that the mixture is soft, and grated rind from one lemon. Mix to a creamy consistency. Pour the batter into the pan and spread evenly. Spread the ricotta mixture over the top. Bake for approximately 40 minutes. Check the cake with a skewer before removing from oven. When the skewer comes out clean, the cake is ready. |
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