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Ricotta Cake

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.

Martha Stewart Living, April 2003 http://www.marthastewart.com/316228/ricotta-cake
4
Rated
80100(27)27
  • Yield Serves 8

Ingredients

    • 1 quart whole milk
    • 3/4 cup arborio rice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon coarse salt
    • 1 vanilla bean, split lengthwise
    • 1 1/4 cups granulated sugar
    • Unsalted butter, for pan
    • All-purpose flour, for pan
    • 3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
    • 3 large whole eggs plus 3 large egg yolks, lightly beaten
    • Confectioners' sugar, for dusting
    • Strawberry Sauce to Make 1 1/2 Cups (http://www.marthastewart.com/285380/strawberry-sauce)

Directions

  1. Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
  2. Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
  3. Preheat oven to 350 degrees. Butter and flour an 8-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.
  4. When cake has completely cooled, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.

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