Recipe #2: the 5 minute Ricotta Cake!

You can tell I’m in a baking vibe lately (or rather: finally sharing the recipes vibe). I’ve made this one only once before, and I surely will make it again, maybe with some adjustments! Credits go to Giallozafferano.it, but I’m happy to translate it 😉

This cake is really easy-peasy and I made it when Vittorio’s parents came to visit us for the first time here in Hamburg. You can choose to make the chocolate topping from scratch or buy something pre-made: up to you!

Ingredients

• 200 gr ricotta (of cow milk)
• 200 gr sugar
• 3 eggs
• 100 gr peeled almonds
• 200 gr of flour
• 200 gr butter (unsalted)
• 100 gr chopped pistacchio nuts
• 10 gr yeast in powder
• Peel of 1 orange
• a pinch of salt
• optional: 30 gr rum
  
• For the baking: a round baking mold with diagonal of about 26 cm
• A kitchen machine

For the glazing

• 200 gr of fresh cream
• 20 gr of butter (unsalted)
• 140 gr of dark chocolate

How to make it:

Take the bowl of the kitchen mixer and put the flour and the sugar in. Mix it already shortly and then add the yeast and the pinch of salt. Add the peeled almonds and then the pistacchios. Next, add the butter in little pieces. Then, add the eggs (both yolk and whites). Aromatize with a shot of rum (optional) and the orange peel. Then, switch on that kitchen device and mix it all together until all is properly blended into a nice mass.

Lastly, add the ricotta and give it a final spin until you end up with a homogeneous mass. Butter and flour the baking mold, and pour the paste in here. Make sure to even out the surface with a spatula. Pop it in the oven for about 50 minutes at 180 degrees Celsius. After that, let it cool down completely. In the meantime, you can make the topping (or use a pre-made one).

Making the glazing: heat the cream in a pan on the fire until it boils – then pour it over the dark chocolate in a bowl. Mix well with a whisk until you have a nice cream. Add the butter in little pieces until you have a fluid sauce. When the cake is cooled down, pour the glazing on top. Finish with some grated pistacchios (and some raspberries if you want).

Like I said: easy-peasy and nice for a dessert or an Italian breakfast 😉

Buon appetito! Xoxo