It's Ricotta Cake, not cheesecake.
Oct. 12th, 2013 12:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, which I really had no excuse not to put up since I made it two weeks ago: Ricotta Cake.
3 cups strawberries, hulled and quartered
1 cup sugar
5 large eggses
1 lb fresh ricotta
1/4 cup mascarpone (Note: there is no initial 'r'. It is not pronounced 'mars-capone'.)
2 Tbsp flour
1/2 tsp baking powder
1 Tbsp orange zest
2 tsp Grand Marnier
1/4 tsp salt
Heat oven to 350. Gently toss berries with 1/3 cup sugar. Separate eggses and lightly beat the yolks.
Add the ingredients to a fud processor in the following order, pulsing briefly after each addition: remaining 2/3 cup sugar, egg yolks, ricotta, mascarpone (Note: see pronunciation above.), flour, baking powder, orange zest, orange booze, and salt. After all are added, blend until smooth. Transfer to a mixing bowl and set aside.
With an electric mixer, beat the egg whites until just short of stiff. Gently fold the whites into the ricotta batter. Pour the batter into a buttered 9" springform pan. Bake until the center of the cake springs back when touched, about 45 minutes. Allow to cool slightly before releasing the sides of the pan. Meanwhile, drain berries. Serve the cake at room temperature, topped with the berries. And maybe some of that mascarpone you have left over, as long as you pronounce it correctly.
What worked: This was extremely good. It would lend itself well to any fruit. It was excellent with tea the next day.
What didn't: It souflopped a bit as it cooled. Also, I didn't grease the pan enough - I should have heavily greased, probably sifted some flour over, and also used a waxed paper cake round on the bottom. It stuck a bit.
Will I make it again? Definitely. (But not for anyone who mispronounces mascarpone.)
3 cups strawberries, hulled and quartered
1 cup sugar
5 large eggses
1 lb fresh ricotta
1/4 cup mascarpone (Note: there is no initial 'r'. It is not pronounced 'mars-capone'.)
2 Tbsp flour
1/2 tsp baking powder
1 Tbsp orange zest
2 tsp Grand Marnier
1/4 tsp salt
Heat oven to 350. Gently toss berries with 1/3 cup sugar. Separate eggses and lightly beat the yolks.
Add the ingredients to a fud processor in the following order, pulsing briefly after each addition: remaining 2/3 cup sugar, egg yolks, ricotta, mascarpone (Note: see pronunciation above.), flour, baking powder, orange zest, orange booze, and salt. After all are added, blend until smooth. Transfer to a mixing bowl and set aside.
With an electric mixer, beat the egg whites until just short of stiff. Gently fold the whites into the ricotta batter. Pour the batter into a buttered 9" springform pan. Bake until the center of the cake springs back when touched, about 45 minutes. Allow to cool slightly before releasing the sides of the pan. Meanwhile, drain berries. Serve the cake at room temperature, topped with the berries. And maybe some of that mascarpone you have left over, as long as you pronounce it correctly.
What worked: This was extremely good. It would lend itself well to any fruit. It was excellent with tea the next day.
What didn't: It souflopped a bit as it cooled. Also, I didn't grease the pan enough - I should have heavily greased, probably sifted some flour over, and also used a waxed paper cake round on the bottom. It stuck a bit.
Will I make it again? Definitely. (But not for anyone who mispronounces mascarpone.)
