Saturday, February 6, 2010

Chef Chuck's Ricotta Cake


Torta di Ricotta


A moist ricotta cake sprinkled with powdered sugar and lightly drizzled with honey is sweet and satisfying. The raisins soaked in Marsala wine was a wonderful additive to the cake. A small slice served with coffee or tea reminds me of a European cafe.


Ricotta Cake
4 eggs, room temperature
1/2 cup brown sugar
1 3/4 cups whole milk ricotta cheese
zest of 1 lemon
4 tablespoons olive oil
1/2 cup whole milk

1 tablespoon lemon juice
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt

1/4 cup Marsala wine
1/4 cup raisins

powdered sugar, for dusting
honey


In a small bowl combine raisins and Marsala, set aside. Whisk eggs and brown sugar together, remove whisk replace with beater. Add ricotta a little at a time, then lemon zest, olive oil, milk and lemon juice. With mixer on low add all dry ingredients, add raisins and Marsala, mix just till combined. Pour batter into a well buttered 9 inch pan or a bundt pan, bake at 350 degrees for 40 minutes or until tooth pick comes out clean. When cooled dust with powdered sugar, when serving drizzle with honey.

6 comments:

  1. Waw,...Chuck!! You know by now that I so love ricotta!!!

    This cake looks so lovely & so tasty too!

    MMMMMMMM,...

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  2. Yes, Sophie! How are you? This cake has the flavors we love! Thank you :)

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  3. You've been cooking up some great things while I was away in Italy, including this cake that looks wonderful.

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  4. Hello Ciao Chow Linda, I hope you had a blast in Italy!! Thank you :)

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  5. Hi there - I just made this today, and it was excellent! Thanks very much - I'm looking forward to it for breakfast again tomorrow morning. I subbed dried apricots in for the raisins, by the way. Very nice.

    Cheers,
    Emily

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  6. Hello emvandee, So glad you enjoyed this cake! Also that you payed a visit! The apricot addition sounds delish~~ Thank you:)

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