Torta di ricotta

Torta di ricotta

By
From
Mark Hix On Baking
Serves
8-10
Photographer
Jason Lowe

This is a nice, simple dessert – delicious served warm or cold and accompanied with a few seasonal fruits or chocolate sauce for that bit of extra indulgence.

Ingredients

Quantity Ingredient
butter, for greasing
150g ground almonds
150g good-quality dark chocolate, finely grated
4 medium eggs, beaten
250g caster sugar
500g ricotta
1 orange, finely zested
1/2 teaspoon ground cinnamon
1 tablespoon cointreau
2 teaspoons baking powder
good-quality cocoa powder, for dusting

For the base

Quantity Ingredient
2 medium eggs
50g caster sugar
4 tablespoons olive oil
100g plain flour
1 1/2 teaspoons baking powder

Method

  1. Preheat the oven to 180°C. Butter a 22 x 6 cm deep loose-bottomed cake tin.
  2. Mix the almonds with the chocolate in a bowl and add the eggs and sugar. Beat well, then stir in the ricotta, orange zest, cinnamon, Cointreau and baking powder until well mixed. Put to one side.
  3. To make the base, beat the eggs with the caster sugar and olive oil in a bowl. Stir in the flour and baking powder. Spoon the base mix into the buttered cake tin, spreading it over evenly.
  4. Pour the chocolate mixture over the base, transfer to the oven and bake for 1 hour, until the centre is just firm. Leave to cool in the tin for 10 minutes before turning out onto a cake rack. Dust with cocoa powder and serve warm or cold.
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