Abruzzese Ricotta Cake

Difficulty
Intermediate

Ingredients

  • To make the dough Use following ingredients
  • 2 eggs
  • 1/3 cup sugar
  • ¼ cup grapeseed, sunflower, or vegetable oil
  • 2 cups unbleached all-purpose flour
  • 1/4 tsp salt
  • 2 tbs milk (or more if dough seems dry)
  • To make the filling: Use following ingredients
  • 4 eggs separated
  • 2 cups ricotta (well-drained)
  • 2/3 cup sugar
  • 1 tbs vanilla extract
  • Grated zest one whole lemon or orange
  • 1 tbs flour

Directions

  1. To make the dough: In a stand mixer beat the eggs with the sugar and oil until well mixed. Add flour and salt and mix until a dough forms. If too dry, add a little milk. Wrap, rest 20 minutes.
  2. For the filling In a bowl, mix egg yolks with ricotta, sugar, vanilla, zest and flour. Separately whip whites to soft peaks then fold into ricotta mixture and set aside
  3. Roll out the dough into a 18 to 20 inch diameter to fit the ring mold and line the pan, letting the excess dough hang over the edges of the pan.
  4. Add filling and fold the overhanging dough over the filling. Cut a small "x" in the dough in the center tube and fold in the edges of the dough towards the center.
  5. Bake 375F for 50 minutes to 1 hour or until nicely browned; when cool unmold and dust with confectioners sugar. Cut into wedges to serve.

This recipe was featured on Season 30 - Episode 3008.

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Comments

Mary

Italian Pigna cake recipe

Diane

I was looking for a recipe my grandparents used to make. They called it Shaunees. It was a turnover filled with ricotta and I’m not sure what else. Any ideas would be greatly appreciated.
Thank you.

Carol Gwenn

Saw one of your shows today on KCET in Los Angeles. Came in mid-recipe, a tart with crust made
from crushed hazelnuts ( I think!) amaretti crumbs & butter, filling of mascarpone with lemon curd,
juice, zest. Looked delicious & I’d love to try it, if only I had the recipe!

Thank you — oh, it was on a show where the entree was a gorgeous osso bucco.

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