Today’s Cake – Ricotta Cake

This recipe is based on the one in a beautiful cook book I bought recently called “Sharing Puglia”.  I changed it a little because, well, I can’t help myself but also I thought it had too much sugar, with the original recipe having 345g sugar for 500g ricotta, as well as candied fruit, which I’m not overly fond of.  I did slit the top as suggested but it still cracked so think I need a few more slits.  The liquor used is called Strega (which means ‘witch’ in Italian), one that Mamma Rosa uses in a lot of her sweets.  But you could probably also use brandy. Tip – I used Glad Go Between to roll out the dough – made it very easy.

Ingredients
Pastry
330g of 00 flour
220g caster sugar
200g butter, cubed
4 egg yolks

Filling
1kg ricotta
3/4 cup caster sugar
3 egg yolks
2 tsp vanilla extract
2 tbps Strega

Icing sugar, for dusting

Making it
1. Place your ricotta in a fine sieve and put on top of a bowl, cover and put in the fridge to drain

2. Meanwhile, make the pastry. Place the flour and butter in a food processer and pulse till it forms a crumb. Add the sugar and pulse, then the eggs and continue pulsing till it starts to come together. Tip onto a benchtop or board, form into a disc then refrigerate for at least 30 minutes

3. Grease a 19cm springform cake tin with butter. Cut off about a third of the pastry and set aside. Roll out the large portion of pastry into a large circle big enough to line the cake tin; gently place into the tin and press gently against the sides, cutting off any excess. Roll out the extra piece to form a circle matching the size of the tin for the lid. Refrigerate for at least an hour or until ready to bakericottacake (1)

4. Take your ricotta, still in the sieve, out of the fridge and sit for 30 minutes. Preheat the oven to 170 fan forced. Remove the ricotta from the sieve and place in a clean, dry bowl. Combine ricotta and sugar using a whisk or electric mixer until smooth and creamy. Add the remaining ingredients and combine. Pour the mixture into your cake tin, cover with the pastry lid pressing around the rim to seal, and then using a sharp knife put some slits in the top. Bake for about an hour ; if it starts to brown too quickly cover with foil. Allow to cool in the tin. Once cool remove from tin, dust with icing sugar and servericottacake (2)ricottacake (3)ricottacake (4)ricottacake (5)

2 thoughts on “Today’s Cake – Ricotta Cake

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