"When you make the cake I would recommend creaming the butter and sugar for around 7 minutes.
This lets lots of air into the mixture which will make your cake taste light.
And if you are using a KitchenAid remember every few minutes to scrape the sides down with a spatula so that all the butter and sugar is being mixed evenly together."
Torta di Ricotta
Ricotta Cake
Serves 10-12
120g sultanas
300g caster sugar
120g unsalted butter, at room temperature
4 large eggs, at room temperature
grazed zest of 1 organic lemon
6 tbsp potato flour
1 tbsp baking powder
1/2 tsp sea salt
1kg fresh ricotta
unsalted butter for the tin
icing sugar, to decorate
1. Soak the sultanas in hot water for 15 minutes to puff them up.
2. Reserve 1 tbsp of the caster sugar. Beat the butter with the remaining sugar until pale and creamy and then add the eggs, one at a time. When all the eggs have been incorporated, mix in the lemon zest, potato flour, baking powder and salt.
3. Heat the oven to 180.
4. Press the ricotta through the small-hole disc of a food mill, or through a sieve, directly onto the other ingredients. Do not use a food processor as this would aerate the ricotta. Fold the ricotta thoroughly into the mixture. Drain the sultanas, pat them dry with kitchen paper and fold into the mixture.
5. Generously butter a 25cm springform cake tin and sprinkle with the reserved caster sugar to coat the bottom and sides.
6. Spoon the ricotta mixture into the tin and bake for one to one and quarter hours or until the cake is done (it will shrink slightly from the sides of the tin). Leave to cool in the tin. Unmould the cake when cold and place on a flat serving dish. Sprinkle with plenty of sifted icing sugar just before serving.
Ricotta Cake by Anna del Conte (Italian Kitchen)
This lets lots of air into the mixture which will make your cake taste light.
And if you are using a KitchenAid remember every few minutes to scrape the sides down with a spatula so that all the butter and sugar is being mixed evenly together."
Torta di Ricotta
Ricotta Cake
Serves 10-12
120g sultanas
300g caster sugar
120g unsalted butter, at room temperature
4 large eggs, at room temperature
grazed zest of 1 organic lemon
6 tbsp potato flour
1 tbsp baking powder
1/2 tsp sea salt
1kg fresh ricotta
unsalted butter for the tin
icing sugar, to decorate
1. Soak the sultanas in hot water for 15 minutes to puff them up.
2. Reserve 1 tbsp of the caster sugar. Beat the butter with the remaining sugar until pale and creamy and then add the eggs, one at a time. When all the eggs have been incorporated, mix in the lemon zest, potato flour, baking powder and salt.
3. Heat the oven to 180.
4. Press the ricotta through the small-hole disc of a food mill, or through a sieve, directly onto the other ingredients. Do not use a food processor as this would aerate the ricotta. Fold the ricotta thoroughly into the mixture. Drain the sultanas, pat them dry with kitchen paper and fold into the mixture.
5. Generously butter a 25cm springform cake tin and sprinkle with the reserved caster sugar to coat the bottom and sides.
6. Spoon the ricotta mixture into the tin and bake for one to one and quarter hours or until the cake is done (it will shrink slightly from the sides of the tin). Leave to cool in the tin. Unmould the cake when cold and place on a flat serving dish. Sprinkle with plenty of sifted icing sugar just before serving.
Ricotta Cake by Anna del Conte (Italian Kitchen)
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