Traditional Ricotta Cake
Ricotta is an Italian traditional cheese. Its production in our peninsula is very old, dating back to the Bronze Age. In the passing of years and centuries, the shepherds who made it started to use ricotta as an ingredients for all kind of sweets and desserts.
Today, let’s dive into one of these traditional recipes: ricotta cake!
How to make pasta frolla
• 250 g flour
• 125 g sugar
• 125 g butter
• 2 eggs
• 1 pinch of salt
Unite the flour with the sugar and create a small mountain of flour with a dip in the center. Cut the butter into small pieces and place it in the center, along with the egg and the salt. Mix quickly, blending all the ingredients, and from a ball. Cover with cling wrap and place in fridge for 1 hour. The trick to this pastry is that it should not be worked too much with the hands otherwise it will not stay together, it will break! To blend the ingredients it is advisable to use a spatula as the warm hands interfere with the end result and the pastry will become hard. Once you have worked the pastry it must rest in the fridge for 1 hour.
How to make the filling and assemble the cake
• 250 g ricotta
• 100 g sugar
• 50 g raisins
• 80 g candied cedro (like a big lemon typical in the south of Italy)
• 3 eggs
Preheat the oven to 170°C. Mix the ricotta cheese with all other ingredients making a creamy mixture that is soft and airy. Roll out the pastry and line a pie dish of 26 cms in diameter. Pour over the ricotta mixture, and bake for around 40 minutes. Serve cold or at least room temperature so that the ricotta can ‘set’. Torta di Ricotta is also delicious served with a chocolate sauce.
Other ways of using pasta frolla
Did you know you can make lots of things with pasta frolla too?