Orange ricotta cake – the recipe from Cooks but good


Orange ricotta cake, compact and soft at the same time, without butter, yeast and flour, with a consistency comparable to that of a pudding. A quick and easy cake to prepare without any effort, working entirely by hand. Good on any occasion, to be served after meals but also excellent for breakfast, with a pleasant taste and unmistakable orange aroma. We have chosen to use organic Sicilian oranges from Sicilia in Bio, grown in the Palagonia area in the heart of the Catania plain. If you have some ricotta left over and you want to surprise your friends, even if you are a novice at pastry making, you can follow our recipe for orange ricotta cake.

RECIPE

Kitchen Italian, Mediterranean
  • 450 g sheep's ricotta well drained
  • 110 g starch say more oppure maizena
  • 150 g sugar
  • 1 organic orange, juice and zest Sicily in Organic
  • 1 pinch of salt
  • 3 egg
  • 4 spoons latte

For decoration

  • icing sugar to taste
  • 1 organic orange Sicily in Organic
  • Turn on the oven at 180°C in static mode. While waiting for it to reach temperature, prepare the mold: cover the base with baking paper, butter and flour the sides and leave it aside.

  • Beat the eggs with an electric whisk. When they are frothy, pour in the sugar and continue whisking.

  • Add the ricotta, cornstarch, zest and filtered orange juice.

  • Finally, add the milk and a pinch of salt. Whip for a few more minutes until you obtain a smooth cream without lumps.

  • At this point your oven will have reached temperature. Pour the mixture into the cake tin and bake at 180°C on the central shelf for about 45 minutes. As soon as it is ready, remove from the oven and let cool completely.

  • Dust the surface with icing sugar, decorate with orange slices and serve.


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