Ricotta pudding cake
Valeria's ricotta cake recipe is flavoured with aromatic orange blossom water for a beautifully fragrant finish. The cake is super-easy to make, and can be customised to your (Valeria recommends including some grappa-soaked raisins). This recipe is taken from Veneto: Recipes From an Italian Country Kitchen by Valeria Necchio, published by Faber & Faber. Photography by Valeria Necchio.
Ingredients
Ricotta pudding cake
- 100g of ground almonds , plus more to dust the tin
- 300g of ricotta , fresh if you can get it and drained
- 5 eggs
- 120g of icing sugar, sifted
- 30ml of orange blossom water
- unsalted butter, to grease the tin
- edible flowers , to decorate
Equipment
- 23cm springform cake tin
Method
1
Preheat the oven to 150°C/gas mark 2 and liberally butter a 23cm springform cake tin or equivalent bundt tin, pudding or brioche mould. Dust the inside of the tin with ground almonds
2
Press the drained ricotta through a fine mesh sieve into a bowl to 'rice' it
3
In a separate bowl, whisk the eggs with the icing sugar until airy, light and pale yellow
4
Add the ground almonds, ricotta and orange blossom water and fold through gently to incorporate
5
Pour the batter into the tin. Set it on the middle shelf of the oven and bake for about an hour and a half, or until swollen and golden on top and cooked through (insert a skewer in the middle to check; the exact time will depend on the depth of the tin you are using)
6
Remove from the oven and allow to cool in the tin. Once at room temperature, carefully unmould onto a plate. Decorate with flowers and serve
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Ricotta pudding cake
