ricotta cake = mmmmmm cake
well my wonderful husband brought home some dessert the other day from circus cirus
which is this really awesome cafe in mt eden. well its awesomeness in my mind increased 100 times when i tried the ricotta cake with citrusy marscapone on the side (i made up the name for that last bit!)
and it increased again the next night when we returned to get a piece each. so, so good. tastes like heaven. anyway, ever since then I have not been able to get it out of my head so I have been trawling the internet for recipes. why does everyone fail me?! I think I am actually going to have to suck it up and go and ask if they will give me the reciepe. cos this one is good but it does not win… and it needs a biscuit base not a pastry one.
ricotta cake[original recipe here - much adapted and includes base I baked]
- 2 x 250g containers ricotta cheese
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon grated lemon peel
- 1/4 teaspoon grated orange peel
- Dash salt
- 4 eggs
- 2 teaspoons vanilla extract
- 1/3 cup semisweet chocolate chips
- 1/3 cup diced candied citron (optional)
- 1/8 teaspoon ground cinnamon
- 1 dash ground nutmeg
For filling, beat the ricotta, sugar and flour in a mixing bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon-colored, about 5 minutes; slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 180 degrees C for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.
Trust me, do not eat this until it is cool! hehe.