Torta con Ricotta

100g butter
200g flour
1/2 tsp baking powder
4 eggs
120g icing sugar
1 tablespoon vanilla extract
250g ricotta
1 tsp cardamom
1 tsp orange extract
1/2 cup fried, candied orange peel 
  1. Prepare 23cm springform, cover it with baking paper. Preheat the oven to 170°C. Melt the butter and cool.
  2. Sift flour into one bowl and mix with baking powder and cardamom. Insert eggs into a second bowl, add a pinch of salt, icing sugar, vanilla extract, orange extract and beat with a mixer until light and fluffy.
  3. Put down 1/3 of the whipped mass and mix it briefly at low-speed mixer with ricotta and 2 teaspoons of flour.
  4. To the remaining whipped mass, add a mixture of flour, baking powder, cardamom, melted butter and fried orange peel. Mix at a minimum speed of the mixer to a uniform mass.
  5. Put into a prepared springform, put a ricotta spoon on top and spread it on top of the dough. Bake for about 45 minutes. 
Bon Apetit!

1 comment

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