Sicilian Ricotta Cake

Name: Sicilian Ricotta Cake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Italian
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

By Cathy Salinger
@fiore56

Family recipe from my hometown in Castelvetrano, Sicily.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

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
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How to Make Sicilian Ricotta Cake

Step-by-Step

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