Table of Contents
1 Unsalted butter, room temperature, for pan. 2 3/4 cup sugar, plus more for pan. 3 1 1/2 pounds fresh whole-milk ricotta cheese, pureed in a food processor until smooth. 4 6 large eggs, separated. 5 1/4 cup all-purpose flour. 6 Finely grated zest of 1 orange or 2 lemons. 7 1/4 teaspoon salt. 8 Citrus-Vanilla Compote.
Martha Stewart Member Rating: Unrated 04/21/2014 2014 Easter. Made this cake in a 9″ springform. If you have a 10″, use that because it makes A LOT of cake. Drained ricotta 4 hours ahead of baking and it turned out fine.
Ricotta Cake. Our Neapolitan cake is soft as a down pillow, creamy like custard, and lightly flavored with vanilla and cinnamon. Serve wedges at room temperature with an easy sauce of fresh strawberries.
If you have a 10″, use that because it makes A LOT of cake. Drained ricotta 4 hours ahead of baking and it turned out fine. Next time I’ll drain overnight, if I have the refridgerator space, that is. Yes, 3 pounds of ricotta is the correct amount. I know, it sounds like a typo, but it’s not.
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