Sicilian Ricotta Cake

Cathy Salinger

By
@fiore56

Family recipe from my hometown in Castelvetrano, Sicily.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
25 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

4 lb
fresh ricotta, made from a speciality store like pastosa, in staten island, ny
12
eggs
2 1/2 c
sugar
2 tsp
vanilla extract
2
lemon zest, grated
3 oz
bakers semi-sweet chocolate, grated

Step-By-Step

1Make sure the ricotta is drained from it's liquid, you can do this by placing it over night in a cheesecloth in a drainer on top of a dish in the fridge.

2Place ricotta in a large bowl.

3In a medium bowl, slightly hand beat the eggs with a fork, mix in sugar, mix in vanilla extract until well blended.

4Pour the egg mixture into the bowl with the ricotta and blend together using a large wooden paddle. Mix in the lemon zest and chocolate shavings.

5Pour into a 9x13 stainless steel pan and bake in center of oven at 350 degrees for an hour and 15 minutes. Place a knife in center, if it comes out dry, it's done.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy