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Ricotta Cake: Budino di Ricotta

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

Photo: Ricotta Cake: Budino di Ricotta

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

ingredients

  • 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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5

Newest Ratings and Reviews

Read all 2 reviews

  • on August 23, 2012

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    DELICIOUS! I made the cake exactly according to the recipe..no substitutions. Ricotta cheese cake is my all time favorite and this one is at the top of my list. It was light and moist and bursting with flavor. I had to battle with myself not to eat the whole thing...thank goodness I had guests to help make it disappear. Everyone loved it. I think that by omitting key ingredients like the candied orange peel and the Fernet Branca (especially the Fernet Branca,as it has a very distinct and unique flavor profile and substituting other ingredients makes this a COMPLETELY different cake. Try it as the recipe is written and you will not be disappointed.

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  • 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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