Ricotta Cake: Budino di Ricotta

Recipe courtesy Mario Batali
Show: Molto Mario Episode: Riccota Thrice

Photo: Ricotta Cake: Budino di Ricotta

Rated: 4 stars out of 5Rate it!Read 1 review

TOTAL TIME:40 min
Prep:10 min
Inactive Prep:--
Cook:30 min
 
YIELD:6 servings
LEVEL:Intermediate

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

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Directions

Preheat the oven to 300 degrees F.

Lightly butter a 9-inch cake pan (preferably a spring form pan).

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.

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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Read all 1 reviews

  • on January 05, 2012

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    Overall, we really liked this recipe with the changes I made. I am giving it four stars because I am not a fan of alcohol/liqueur on desserts. Not everyone (for example the elderly, children and pregnant women can have desserts with alcohol on them. I made this dessert to try it and use up some leftover ricotta cheese. I made it alcohol free by replacing the anise-flavored liqueur with 1/2 cup of orange juice and omitting the amaro. On the episode, Mario Batali uses candied orange peel, I did not have it, so I omitted it. Also, 1/2 an orange zested equals about 1 1/4 teaspoons of orange zest. I recommend using a water bath (bain-Marie if baking this cheesecake in individual ramekins, so that the bottom does not get scorched. I had to adapt the quantity of the ingredients in the recipe to the amount of leftover ricotta cheese, reason why I had to use ramekins.

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