Chef Gianluca Deiana Abis: Torta Di Ricotta / Ricotta Cake
Prep. time: 20 minutes
Cook Time: 60 minutes
Difficulty: 2 out of 5
Ingredients for a 9 inches baking dish 200 g Semolina 2 cups of milk 250 g of Sugar 2 cups of Water 350 g of ricotta 4 medium eggs 40 g of Butter 1 Orange peel Vanilla pinch of salt For decoration Confectioners sugar
To prepare ricotta cake start cooking the semolina. In a saucepan add milk, water, salt, butter and orange zest, then heat everything, stirring occasionally. Bring to a boil, then remove the orange zest and add little by little the semolina, stirring constantly with the whisk. Lower the flame to the minimum, cook for about 4-5 minutes. Let it cool dow. In the meantime prepare the rest of the dough: sift the ricotta to make it soft and creamy. In a bowl add eggs, vanilla and sugar, then blend all ingredients with electric mixer until they take on a light, airy texture. At this point, gradually add the ricotta and finally the semolina, little by little continuing to work with the whisk. Grease a 9 in. nonstick baking cake pan and line with parchment paper, then pour the mixture. Bake it in a preheated oven at 200 ° for 60 minutes. If after 40-50 minutes the top of the cake looks done, cover it with a sheet of parchment paper and continue cooking. Your ricotta cake is ready! Before cutting and serving it, let it cool in the pan, then carefully take it out and sprinkle the surface with confectioners sugar.
Ricotta cake can be kept in the refrigerator for 3-4 days.
This ricotta cake or Migliaccio, belongs to an old Campania traditions. Millet is the main ingredient: the flour obtained from this cereal was linked to poor Neapolitan cuisine, where it was used in many dishes. In present time we are using semolina cooked in a mixture of milk and butter and then mixed with other basic ingredients such as eggs, sugar and ricotta. As simple to prepare as it is unique in taste and consistency, this ricotta cake will become one of your favorite desserts.