Livia’s Ricotta Cake tastes best when it has cooled completely, and even better the next day, perhaps for breakfast with a cup of espresso. You can substituted the sultanas for chocolate chips, which, if you love chocolate, would also work well.
Livia’s Ricotta Cake Recipe
Serves 16
Ingredients:
Ricotta filling
500 g (2 cups) ricotta, drained
40 g (11/2 oz) self-raising flour
1 egg
2 tablespoons sultanas (golden raisins), soaked in grappa for at least 2 hours, drained
80 g (23/4 oz) sugar
Zest of 1/2 lemon
Zest of 1/2 orange
2 tablespoons pine nuts, toasted
Batter
2 large eggs, lightly beaten
100 g (31/2 oz) butter, melted then cooled, plus extra for greasing
100 g (31/2 oz) sugar
Zest 1/2 lemon
250 g (12/3 cups) self-raising flour
185 ml (3/4 cup) milk, plus extra if needed
1 teaspoon pure vanilla extract
Pinch of salt
Method:
Preheat the oven to 150°C (300°F) fan-forced. Butter the base and sides of a 24–26 cm (91/2–10 in) square cake tin and line with baking paper.
To make the filling, place the ricotta in a large bowl and mix well with a spoon to remove all lumps. Add the remaining ingredients and mix together until homogenous. Set aside.
Place the batter ingredients in another bowl and mix with a spoon until well combined. The batter should be easily spreadable, so add a bit more milk if needed.
Spoon just under half the batter into the cake tin, spreading it evenly. Spoon all the ricotta filling evenly over the batter, so that it almost touches the edge of the tin, then flatten it with the back of a spoon. Pour on the remaining batter so that it evenly covers the ricotta and fills in the small gap around the inner perimeter of the cake tin. Tap slightly on the bench if needed to even out the cake batter.
Bake for about 50 minutes, or until golden on top and firm to touch.
Allow to cool completely in the cake tin, before inverting to remove.
Smart Tips:
- The ricotta cake is lovely cold or at room temperature, and will keep in an airtight container in the fridge for about 3 days.
- This cake tastes much better when it has cooled completely, and even better the next day, perhaps for breakfast with a cup of espresso.
- Some who have made this cake have substituted the sultanas for chocolate chips, which, if you love chocolate, would also work well.
This recipe is extracted from Istria by Paola Bacchia. Published by Smith Street Books. RRP AUD $55.00 / RRP NZD $65.00.
