I love Italy and its cuisine even more so. Having been to Italy many times – to Rome, the Amalfi Coast, Portofino and Venice, I’ve had the pleasure of eating some of the most delicious dishes ever. The Italians are masters at their craft so when I stumbled upon this recipe, I knew I needed to try it. I’ve adapted it slightly by adding grated apple, it gives the torte a lovely moist texture and added depth by slightly intensifying the flavour of a rather bland but nonetheless delicious Italian ricotta. Ricotta reminds me of the Greek cheese called Anari which my mum uses to make Greek turnovers called Pittes which is filled Anari, cinnamon and a little sugar. This cake is delicious served on it’s own with a steaming cup of tea or for dessert slightly warm with a huge dollop cream, enjoy!
Italian Ricotta Torte
This cake should be stored in the fridge, covered - if there's any left! and will last 2-3 days.
- 140g butter
- 200g golden caster sugar
- 3 large eggs
- 160g plain flour
- pinch Salt
- 1 grated zest of lemon
- 1 tub 250g ricotta
- 1 tablespoon baking powder
- 2 small grated apples (eating not bramley)
- dusting Icing sugar to serve
1) Heat oven to gas mark 4, 175 C, 350 F.
2) Cream the butter and sugar together until light and fluffy.
3) Whisk eggs lightly and gradually add to the butter/sugar mixing on a light speed. Do this gradually so you don’t curdle the mix - don’t panic if you do, just add a tablespoon of the sifted flour.
4) Add the grated lemon zest, grated apples (I grate the apples on the course side for added texture) ricotta and baking powder, mix together with hand blender to ensure thorough incorporation of ricotta followed by the sifted flour, don’t over beat.
5) Pour into tin prepared tin, smooth the top and bake for about 55-60 mins on the third level of the oven until golden, sides should slightly come away from tin and skewer inserted into centre comes out clean.
6) Leave to cool in tin for 30 minutes, turn out onto wire rack to continue cooling. Once cold, dust with icing sugar and serve with a dollop of crème fraiche or cream.
* Please Note! always check the cake after 50 minutes, this cake needs slow cooking on a medium oven to ensure it cooks evenly as the batter is a little bit wet. Do not open oven door prior to 50 minutes otherwise cake will sink!