Skip to main content

Torta di Ricotta Cake


Torta di Ricotta Cake
*******
Serves 8
The most memorable cake I can ever recall was from a tiny café in Argentina.  I was a full-time Mormon missionary, I always felt hungry, and so maybe that is why it was so memorable.  I liked it because it wasn't too sweet, had a soft ricotta filling and the cake was very dense.  Argentina has many people of Italian, German and Welsh origin, thus this Italian cake.

2 C flour
2 TBL baking powder
125 g butter
110g sugar
1 egg
1 yolk
2 TBL milk
*
500 g ricotta cheese
1 C sugar
3 eggs, separated
Zest of lemon
1 TBL cornstarch

For the dough:
1.     Cut up the cold butter and beat with sugar. Add the egg, the yolk and whisk. 
2.     Mix the flour with the baking powder in another bowl. 
3.     To the sugar/butter mixture, alternate adding the flour and milk. Mix to blend. 
4.     Cover with foil and let rest in refrigerator at least 30 minutes. 

For the filling:
1.     Mix the ricotta cheese with the sugar and lemon zest. 
2.     Incorporate the yolks and whisk gently, stirring in the cornstarch at the end.
3.     Beat the egg whites in a clean bowl until stiff. Fold the egg whites gently into the ricotta mixture.
4.     Remove dough from the fridge.
5.      Roll 2/3 of the dough so that it is large enough to line a 9-inch cake tin or spring-form pan, with extra dough to fold over the filling by 2 cm.
6.     Fill with the ricotta mixture. Fold the extra 2 cm of dough over the filling. 
7.     With remaining 1/3 of the dough, roll into a disk or a decorative shape and place over the filling in the center
8.     Bake in oven at 180 degrees until golden. 
9.     Serve cold.


Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Sweet Potato-Coconut Puree

Sweet Potato-Coconut Puree
Makes 6 Cups (scant)
This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen 
for a treat, it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more).

I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls.  It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it.  So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".