Sicilian Ricotta Cake

Cathy Salinger

By
@fiore56

Family recipe from my hometown in Castelvetrano, Sicily.


Featured Pinch Tips Video

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

Directions Step-By-Step

1
Make 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.
2
Place ricotta in a large bowl.
3
In a medium bowl, slightly hand beat the eggs with a fork, mix in sugar, mix in vanilla extract until well blended.
4
Pour 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.
5
Pour 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