I make this cake with many different variations. Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese, though considerably lighter. Like many fresh cheeses, it is highly perishable.
I buy it from an Italian specialty store. It comes in big 1-3 lb containers. For this recipe you will need 2 lb of ricotta cheese, 2 organic eggs, 2 table spoons of white flour and 2 cups of sour cherries and raisins. The last ingredients can be substituted with you favorite items.
I place everything except for dry berries in the food processor and pulse till mixed all together for a few minutes. Place dry berries in a cup and pour hot water over it and let dehydrate for 5-10 minutes, then drain and add to the mixture.
Take oven prof casserole dish spay it with olive oil spray all around to prevent from sticking and pour in the mixture. Place it in the preheated 400 degrees oven and bake it for one hour.
I like the top to be crusty and place it under the broilerr for 5 more minutes. Let cool and enjoy with your favorite coffee or tea.
No comments:
Post a Comment