Torta di Ricotta Recipe
Description: This Torta di Ricotta recipe is a delightful dessert from “The Nella Cuccina” cookbook, promising a lusciously moist cake bursting with flavors. It’s not just delicious, but also a convenient make-ahead option, perfect for freezing and serving as a delightful company cake.
- Preparation Time: 20 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Recipe Category: Dessert
- Keywords: Lunch/Snacks, Fruit, Nuts, European, Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Golden raisin |
| 4 | Brandy |
| 1/2 | Pine nuts |
| 6 | Eggs |
| 2 1/4 | Sugar |
| 1 | Ricotta cheese |
| 2 | Milk |
| 1 1/2 | Orange zest |
| 3 | Flour |
| 2 | Baking powder |
| 2 | Walnuts |
| 1/3 | Hazelnuts |
| 1 | Confectioners’ sugar |
Nutrition Facts (per serving):
- Calories: 3112.7
- Fat Content: 116.8g
- Saturated Fat Content: 48g
- Cholesterol Content: 749.5mg
- Sodium Content: 1522.3mg
- Carbohydrate Content: 471.5g
- Fiber Content: 22.2g
- Sugar Content: 272.3g
- Protein Content: 83.1g
Recipe Yield:
Makes 2 Cakes
Instructions:
-
Soak Raisins: In a small bowl, soak the golden raisins in brandy for at least an hour to plump them up and infuse them with flavor.
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Preheat Oven: Preheat your oven to 375Β°F (190Β°C) and grease two deep 9 1/2″ x 1 1/2″ cake pans to prevent sticking.
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Prepare Pans: Fit a circle of parchment paper onto the bottom of each greased pan, then grease the parchment paper and dust it with flour, shaking out any excess flour.
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Toast Pine Nuts: Place the pine nuts on a baking sheet and toast them in the preheated oven for 3-4 minutes, being careful not to let them burn. Keep an eye on them as they can quickly turn from golden to burnt.
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Beat Eggs: In a large mixing bowl, beat the eggs until they become pale yellow in color.
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Add Sugar: Gradually add the sugar to the beaten eggs, continuing to beat until the mixture becomes thick and creamy.
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Incorporate Ricotta and Milk: Add the ricotta cheese and milk (or cream) to the egg mixture, and beat until the mixture is smooth and well combined.
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Add Orange Zest: Sprinkle in the orange zest and gently fold it into the batter using a spatula, ensuring it’s evenly distributed.
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Sift Flour and Baking Powder: Sift together 3 cups of flour with the baking powder to ensure they are well combined and free of lumps.
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Combine Dry Ingredients: Gradually add the flour mixture to the egg and cheese mixture, beating at a slow speed until the batter is smooth and homogeneous.
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Prepare Raisins: Drain and pat dry the soaked raisins, reserving the brandy for later use.
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Coat Raisins: Toss the drained raisins with the remaining flour to prevent them from sinking to the bottom of the cake during baking. Then, add the floured raisins to the cake batter.
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Fold in Nuts and Chocolate: Gently fold in the toasted pine nuts, walnuts, hazelnuts, and chocolate into the batter until they are evenly distributed.
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Divide Batter: Divide the batter evenly between the two prepared cake pans, spreading it out evenly.
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Bake: Place the cake pans in the middle rack of the preheated oven and bake for about 40-50 minutes, or until a skewer inserted into the center comes out clean.
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Prevent Over-Browning: If the cakes start to brown too quickly during baking, cover them loosely with aluminum foil to prevent over-browning.
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Cool and Serve: Once baked, remove the cakes from the oven and allow them to cool in the pans on wire racks. Once cooled, remove the cakes from the pans, discard the parchment paper, and serve.
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Freezing Option: To freeze the cakes, wrap them tightly in plastic wrap or aluminum foil and store them in the freezer for up to 3 months.
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Serve: Before serving, you can sprinkle a generous coating of confectioners’ sugar over the cakes for an added touch of sweetness and presentation.
Enjoy this delightful Torta di Ricotta with its rich flavors and moist texture, perfect for any occasion or as a sweet treat to enjoy with friends and family! π°β¨
