sicilian ricotta cake

(1)
Recipe by
Cathy Salinger
Staten Island, NY

Family recipe from my hometown in Castelvetrano, Sicily.

(1)
yield 12 serving(s)
prep time 25 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For sicilian ricotta cake

  • 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

How To Make sicilian ricotta cake

  • 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.

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