Ricotta Cake: Budino di Ricotta (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
butter, for oiling the pan |
1 3/4 cups fresh ricotta |
2/3 cup granulated sugar |
1/2 cup candied grated orange zest |
1/2 cup anise-flavored liqueur (recommended: sambuca) |
1/2 orange, zested |
4 tablespoons amaro (recommended: fernet branca) |
3 eggs, separated |
Directions:
1. Preheat the oven to 300 degrees F.
2. Lightly butter a 9-inch cake pan (preferably a spring form pan).
3. In a large mixing bowl, combine the ricotta, sugar, candied orange zest, liqueur, orange zest, amaro and 3 egg yolks. Using a wooden spoon, mix until homogenous. Add the egg whites 1 by 1, mixing after each addition.
4. Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 30 minutes. Serve hot, room temperature or cold.
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