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.