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Posts Tagged ‘easy ricotta cake’

A couple of years ago, I spent a manic fortnight trying to perfect a recipe for Italian ricotta cake.

It was great fun, although the neighbours were well and truly over eating my rejects by the time I finished.  I ended up with recipes for three variations:

Today I added another one, made totally from leftovers I had in the fridge.

I had a small tub of ricotta that was approaching expiry, a tiny bit of excess sour cream from June’s Hungarian Cottage Cheese Cake, and a small scrap of sweet pastry dough.

I rolled the dough out and lined the base of a 20cm/8″springform pan, bringing it up the sides just a little to cover the join at the base to prevent leaking.  It would probably have worked just as well in a small pie dish.

Filling:

  • 320g fresh ricotta, very well drained
  • 100g icing sugar mixture (confectioner’s sugar)
  • 50g thick sour cream
  • 1 egg, separated
  • pinch of cinnamon

1. Preheat oven to 150C with fan.

2. In a large bowl and using a fork, stir together the ricotta, icing sugar mixture, sour cream and egg yolk.  The mix will be a little lumpy.

3. In a separate bowl, whisk the egg white until stiff, then gently fold it into the ricotta mixture.  Pour this over the pastry lined base, and sprinkle the top with a little cinnamon.

4. Bake for 40 – 50 minutes until firm, and then switch the oven off and leave the tart to cool with the door ajar, for about an hour.

This was simple to make and easy to eat!

I’m assuming it’s quite a forgiving recipe (since I made up quantities based on what was in the fridge), and it could possibly be made without the sour cream if necessary.

I usually turn my leftover ricotta into a savoury baked cheese, but this is a simple alternative that will make a nice dessert for a casual meal with friends!

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