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