Italian 55 min

Torta di Ricotta

Name: Torta di Ricotta
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 lbs whole-milk ricotta, drained overnight; 4 large eggs; ¾ cup sugar; Zest of 1 lemon; Zest of 1 orange; 1 teaspoon vanilla extract; 1 tablespoon all-purpose flour; Pinch of cinnamon; 2 tablespoons unsalted butter for the pan; Powdered sugar for dusting

vegetarianbaking

Ingredientsfor 2

310

Cal

14g

Protein

28g

Carbs

16g

Fat

12 lbs whole-milk ricotta, drained overnight
24 large eggs
3¾ cup sugar
4Zest of 1 lemon
5Zest of 1 orange
61 teaspoon vanilla extract
71 tablespoon all-purpose flour
8Pinch of cinnamon
92 tablespoons unsalted butter for the pan
10Powdered sugar for dusting

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Instructions

1
Preheat oven to 350°F. Generously butter a 9-inch springform pan and dust with flour. Beat eggs and sugar together until pale and slightly thickened, about 3 minutes.
2
Beat in the drained ricotta, lemon zest, orange zest, vanilla, flour, and cinnamon until completely smooth and uniform. The batter should be silky with no lumps.
3
Pour into the prepared pan. Bake at 350°F for 50–55 minutes until the top is deep golden and a slight jiggle remains in the center. Cool in the pan for 30 minutes, then release the springform and cool completely.
4
Dust generously with powdered sugar before serving. The cake should be dense and creamy with a rich, lightly perfumed ricotta flavor. Serve at room temperature or slightly chilled.