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Ricotta Cake: Budino di Ricotta
Recipe courtesy Mario Batali
- Total Time:
- 40 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Intermediate
- Yield:
- 6 servings
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
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.
© Recipe courtesy Mario Batali