Recipe courtesy of Mario Batali
Print
Ricotta Cake: Budino di Ricotta
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
6 servings
Level:
Intermediate
Total:
40 min
Prep:
10 min
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

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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