Recipe: Ricotta Cake
This easy to prepare Italian cake is perfect with sliced fresh fruit or just fine all by itself.
1 1/4 pounds fresh whole-milk ricotta
pinch of salt
1 tablespoon flour
4 tablespoons sugar
4 large eggs, separated
1 teaspoon freshly grated orange rind
½ cup apricot preserves
4 tablespoons colored sprinkles
Place ricotta in a sieve and set aside to drain for approximately one hour.
Preheat oven to 375 degrees.
In a large bowl, mix together drained ricotta, salt, flour, sugar, egg yolks and orange rind. Beat well for approximately five minutes until mixture is thick.
In a separate bowl, beat egg whites until stiff. Fold gently but thoroughly into egg yolk mixture.
Butter and flour a deep, round, springform cake pan, 8 1/2 to 9 inches in diameter. Pour batter into pan – it should not be more than half full. Place in oven and bake for 40 to 45 minutes, or until middle is firm to the touch and cake is lightly golden brown on top.
Remove from oven and set aside to cool. As the cake cools, it will shrink somewhat. When cool, remove sides of pan and gently transfer cake to a serving dish.
In a small saucepan over medium heat warm the apricot preserves until warm and liquefied. Push through a sieve to remove large pieces of fruit. Pour evenly over the top of the warm cake. Dust with colored sprinkles.