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Authentic Sicilian ricotta cake recipe, easy, gluten free and decadent. Simply baked creamy whole milk ricotta cheese mixed together with a bit of coconut flour, organic eggs, vanilla, some orange or lemon zest and a little sugar for sweetness. Basically an Italian style cheesecake!
Grease a 9 inch springform pan using butter and powdered sugar; set aside. In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes. Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine.
To form cassata (ricotta cake), start with marzipan rim: process 1 cup pistachios and 1 cup confectioners’ sugar in a food processor until finely ground. Transfer to work surface and add half a beaten egg white; stir until dough forms.
It first appeared in our March 2011 issue as a part of our special feature, Soul of Sicily. Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. 1 cup plus 2 tbsp. flour, sifted, plus more for pan 2 ⁄ 3 cup plus 3/4 cup sugar 1 lb. ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata
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