Thursday, February 26, 2015

Torta di Ricotta

After spending a year and a half in a new land, that we now call home, I still have so many ingredients to try and am trying for the first time ever. As a food blogger, you've gotta love having so many new options to play with. Today's post talks about one such ingredient. A while ago I decided to buy a tub of Ricotta cheese. I had no clue how I was going to use it. I know a lot of folks have a dish / menu in mind and then go grocery shopping, but as you can tell, I'm not that organised. I usually go to the store and wait for the ingredients to call out to me ;)  I knew I would eventually find something online that I'd love to try. So after a while of looking around, I saw a recipe for a Ricotta cake. I knew I had to try it out. It looked simple and sounded delicious. I also learned that making ricotta at home would actually have been easier than buying some from the store. As a process, its just like making paneer with a little salt thrown in. That is something I will do the next time I make this cake.

Yes, back to the cake. It is super simple to make. You don't need to break out the equipment. A bowl and a whisk will do the trick. I love such no-fuss bakes, sometimes you need to be able to bake without having to deal with a fussy process. The resulting cake was delicious, very much like a coffee cake and not too sweet. One thing that I will do differently next time, is sprinkle a little more brown sugar over the top. Apart from that, this recipe is a keeper. I love that its not too sweet. My husband would have loved it a tad sweeter though. Try it out for yourself and see which side of the fence you fall on.


Torta di Ricotta
Recipe from: The Hungry Mouse

Butter, to grease the pan
2 1/4 cups flour
4 eggs
1/2 cup dark brown sugar, plus more for sprinkling over
1 3/4 cups ricotta
Zest of 1 lemon
5 tbsp Olive oil
3/4 cup milk
1 tbsp baking powder

Preheat the oven to 180ÂșC.

Grease the baking dish with the butter.

In a large mixing bowl, whisk the eggs.


Add the brown sugar.


Whisk the sugar and the eggs till frothy.


Add the ricotta and lemon zest.


Add the olive oil and milk and whisk well to combine.


In a separate bowl combine the flour and baking powder. Then add it to the mix.


Fold in the flour until the batter just comes together.


Spoon the batter into the greased pan and lightly smooth the surface with a spatula.


Sprinkle the top with brown sugar. (Remember to be generous with the brown sugar.)


Bake for 35-40 minutes until the top is nicely browned and a toothpick pierced through the centre of the cake comes out clean.

Let it cool in the pan for about 20 minutes.

Unmould and let it cool completely.

Enjoy!!!

NOTES:
1) Be generous with sprinkling the brown sugar on the top.
2) This recipe yields a 9 1/2 inch cake.
3) Preferably, use a loose bottomed, springform cake pan. I made this cake back when I didn't have one, so I just used a glass baking dish. I would have liked to use a proper pan though.

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