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Original Italian name: Miele e ricotta
Place of origin: Basilicata, Southern Italy
Ricotta is a main ingredient of this cake along with many other famous Italian dishes. Honey and fresh ricotta is a magic combination of flavours which gives the cake a light aromatic taste. Mix of honey with ricotta cheese is used in various desserts in Italy for many years.
Honey with ricotta cake
Preparation time -15 min
Cooking time -30 min
Ingredients (serves 4)
500 g fresh ricotta
2 eggs
3 egg yolks
100ml (1/2 cup) liquid honey
1/2 teaspoon of cinnamon
50g (1/3 cup) chopped candied fruits
1 tablespoon grated lemon rind
3 egg whites
2 tablespoon Marsala
Method
Preheat the oven to 150â—¦C (300 â—¦F).
Take the ricotta out from the fridge 5-10 minutes before cooking. Pass the ricotta through a sieve into a bowl. Add the whole eggs, egg yolks, honey, cinnamon, candied fruits, grated lemon rind and mix thoroughly.
Beat the egg whites until stiff using a hand-held whisk. Carefully fold in the Marsala. Lightly toss it with ricotta mix. Transfer to a flameproof baking pan and bake in a preheated oven at 160â—¦C for about 30 minutes.
Sprinkle with icing sugar and serve warm.
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