Torta Di Ricotta
Description
Slice into this precious Renaissance-era court cake first created by the shepherds. The secret ingredient is the ricotta, making the cake light, moist and a perfect dessert for any occasion. As with so many recipes from this era, farm-fresh ingredients are baked to perfection for a delicate lemon-infused cake.
Ingredients
- 1 Cup Flour
- 4 Tablespoons Butter (At room temperature)
- 1 Egg yolk
- A little cold water
- 1 lb Ricotta cheese
- 2 Eggs
- 1 Egg white
- 3 Tablespoons Sugar
- 2 Tablespoons Candied orange zest
- 1 Teaspoon Ground cinnamon
- 2 Tablespoons Raisins
Instructions
- 1
Preheat oven to 350º F.
- 2
Pastry:
Mix the flour, butter, and egg yolk together in a bowl and add cold water until the dough consistency is right. Knead the dough a little bit and then roll it out on a floured board. Place the dough in a 9-inch pie pan.
- 3
Filling:
Combine all ingredients except the raisins in a blender and puree until smooth. Fold in the raisins and pour the filling into the dough.
- 4
Smooth the top and bake for 40 minutes.
Italian, Ricotta, Cheesecake, Dessert - 2