Ricotta Cake
- Number of Servings: 6
Ingredients
Butter, for oiling the pan 1 3/4 cups fresh ricotta 2/3 cup granulated sugar 1/2 cup candied grated orange zest 1/2 cup anise-flavored liqueur (Sambuca) 1/2 orange, zested 4 tablespoons amaro (Fernet Branca) 3 eggs, separated
Preheat the oven to 300 degrees F.
Lightly butter a 9-inch cake pan (preferably a spring form pan).
In a large mixing bowl, combine the ricotta, sugar, candied orange zest, liqueur, orange zest, amaro and 3 egg yolks. Using a wooden spoon, mix until homogenous. Add the egg whites 1 by 1, mixing after each addition.
Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 30 minutes. Serve hot, room temperature or cold.
Optional: Sprinkle the top of the cake with powdered sugar before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MAURMAUR.
Lightly butter a 9-inch cake pan (preferably a spring form pan).
In a large mixing bowl, combine the ricotta, sugar, candied orange zest, liqueur, orange zest, amaro and 3 egg yolks. Using a wooden spoon, mix until homogenous. Add the egg whites 1 by 1, mixing after each addition.
Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 30 minutes. Serve hot, room temperature or cold.
Optional: Sprinkle the top of the cake with powdered sugar before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MAURMAUR.
Nutritional Info Amount Per Serving
- Calories: 321.2
- Total Fat: 8.2 g
- Cholesterol: 128.5 mg
- Sodium: 121.4 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 1.2 g
- Protein: 11.9 g
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