Torta Morbida di Ricotta di Pecora e Arancia - Soft Sheep’s Milk Ricotta and Orange Cake

Torta Morbida di Ricotta di Pecora e Arancia - Soft Sheep’s Milk Ricotta and Orange Cake

Soft Sheep’s Milk Ricotta and Orange Cake

Story of the Dish

Sheep’s milk ricotta gives this cake a richness and depth of flavor that cow’s milk ricotta can rarely achieve. Fresh orange balances the richness of the dairy with bright citrus aromas and a delicate acidity.

The finished cake should be golden on the outside, exceptionally soft and moist inside, with a fine, tender texture that becomes almost creamy at the center.

Yield

1 9 inch round cake 8 to 10 servings

Ingredients

15 oz sheep’s milk ricotta, 14.99 oz

1½ cups all purpose flour, 6.7 oz

¾ cup granulated sugar, 5.29 oz

3 large eggs, room temperature

⅓ cup unsalted butter, 2.65 oz, melted and cooled

⅓ cup freshly squeezed orange juice, 2.71 fl oz

Finely grated zest of 2 organic oranges

1 teaspoon pure vanilla extract

2 teaspoons baking powder, 0.28 oz

¼ teaspoon fine sea salt

Powdered sugar for finishing

Preparation

Preparing the Ricotta

Place the sheep’s milk ricotta in a fine mesh strainer and allow it to drain in the refrigerator for at least 2 hours, preferably overnight if the ricotta is particularly wet.

This is important.

We want the fat and milk solids from the ricotta, but excessive whey can make the center heavy and prevent the cake from setting correctly.

Once drained, pass the ricotta through a fine sieve.

This produces a much smoother and more refined texture.

Prepare the Pan

Preheat the oven to 340°F, 338°F.

Butter a 9 inch round cake pan.

Line the bottom with parchment paper and lightly butter the parchment.

Whip the Eggs

Place the eggs and sugar in a stand mixer.

Whip at medium high speed for approximately 5 to 6 minutes.

The mixture should become very pale, thick and aerated.

Prepare the Ricotta Mixture

Place the sieved ricotta in a separate bowl.

Add the melted butter, fresh orange juice, orange zest and vanilla.

Mix gently until smooth and creamy.

Add approximately one cup of the whipped egg mixture to the ricotta.

Fold gently until incorporated.

Now fold this lightened ricotta mixture back into the remaining whipped eggs.

Work slowly from the bottom upward to preserve as much air as possible.

Add the Flour

Sift together the flour, baking powder and salt.

Add the dry ingredients in three additions.

Fold gently after each addition.

Stop mixing immediately once the batter becomes homogeneous.

The finished batter should be creamy, aerated and noticeably softer than a traditional butter cake batter.

Baking

Transfer the batter into the prepared pan.

Smooth the surface very gently.

Bake at 340°F, 338°F for approximately 42 to 50 minutes.

The outside should become beautifully golden while the center remains soft.

The cake should have a very slight movement in the center when removed from the oven.

A wooden skewer should emerge with moist crumbs.

Do not wait for it to become completely dry.

The internal temperature in the center should be approximately 195°F to 200°F, 196°F to 199°F.

This is particularly important with this cake because overcooking destroys the delicate ricotta texture.

Cooling

Leave the cake inside the pan for approximately 20 minutes.

Carefully remove it and allow it to cool completely.

Do not judge the final texture while the cake is hot.

The ricotta proteins continue to set during cooling while the interior retains its moisture.

Once completely cool, finish with a delicate dusting of powdered sugar.

The Correct Texture

When sliced, the exterior should hold a clean structure.

The center should be pale ivory with a slight golden tone from the eggs and orange.

The crumb should be extremely fine and moist.

It should almost compress under the fork before melting in the mouth.

It must not be dry, spongy or bread like.

Restaurant Style Presentation

Serve a generous triangular slice at room temperature.

Place it slightly off center on a large white plate.

Add a few fresh orange segments cut cleanly without membrane.

Finish with a very small amount of freshly grated orange zest.

For a more sophisticated presentation, reduce fresh orange juice very gently with a small amount of sugar until it develops the consistency of a light syrup.

Place only a few drops around the cake.

Do not cover the slice with sauce.

Chef Tips

Use genuine sheep’s milk ricotta whenever possible.

Fresh ricotta should smell clean and milky, with the characteristic richness of sheep’s milk but without excessive acidity.

Always zest the oranges before squeezing them.

Only remove the orange colored exterior of the peel. The white pith underneath introduces unnecessary bitterness.

Once the flour enters the batter, mix as little as possible.

Most importantly, control the baking.

Five additional minutes in the oven can make the difference between an exceptionally moist ricotta cake and an ordinary dry cake.

Wine Pairing

Moscato di Sardegna DOC is an excellent pairing.

For a richer dessert service, choose Malvasia di Bosa DOC.

The aromatic characteristics of these wines complement the sheep’s milk ricotta and orange beautifully.

Nutrition per Serving

Approximate nutrition per serving: 430 calories, 0.25 oz protein, 1.83 oz carbohydrates, 0.78 oz fat, 0.46 oz saturated fat, 0.07 oz fiber, 1.2 oz sugars, 170 mg sodium, and 95 mg cholesterol. Values vary with portion size and exact ingredients.

Storage and Reheating

Store covered in the refrigerator according to the most perishable ingredient, generally up to 3 days. Frozen preparations should remain tightly wrapped to prevent ice crystals and odor absorption. Temper briefly before serving when needed for the intended texture.

Chef Gianluca