Lucy Ferigno's Ricotta Cake

By Nancy Harmon Jenkins

Published September 24, 1985

Total Time
2 hours, plus cool time
Rating
4(74)
Comments
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Ingredients

Yield:8 servings

  • 1 ¼ pounds fresh whole-milk ricotta

  • pinch of salt

  • 1 tablespoon flour

  • 4 tablespoons sugar

  • 4 large eggs, separated

  • 1 teaspoon freshly grated orange rind

  • 1 tablespoon candied orange peel

  • 2 tablespoons confectioner's sugar

  • 1 teaspoon powdered cinnamon

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

15 grams carbs; 128 milligrams cholesterol; 179 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 132 milligrams sodium; 9 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place ricotta in a fine-mesh sieve and set aside to drain for approximately one hour.

  2. Step 2

    Preheat oven to 375 degrees.

  3. Step 3

    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. Add candied peel and mix well with a wooden spoon to distribute pieces throughout mixture.

  4. Step 4

    In a separate bowl, beat egg whites until stiff. Fold gently but thoroughly into egg yolk mixture.

  5. Step 5

    Butter and flour a deep, round, springform cake pan, 8 ½ 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.

  6. Step 6

    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. Sift confectioner's sugar and cinnamon, mixed together, over the top.

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Ratings

4 out of 5
74 user ratings
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Comments

Chantal

This recipe is terrific. 1) short ingredient list. 2) all the flavour of a baked cheesecake (e.g. like Germans make them) but low fat / carbs because no crust 3) only 4 tbsp sugar! 4) super versatile, e.g. add dried apricot instead of candies orange (or leave off entirely as I did), make with lemon I stead of orange, flavour with lavender, etc... 5) Very easily made gluten-free by replacing the one tbsp of AP flour with a gluten-free alternative flour Picture pretty please! :)

Chantal

This recipe is terrific. 1) short ingredient list. 2) all the flavour of a baked cheesecake (e.g. like Germans make them) but low fat / carbs because no crust 3) only 4 tbsp sugar! 4) super versatile, e.g. add dried apricot instead of candies orange (or leave off entirely as I did), make with lemon I stead of orange, flavour with lavender, etc... 5) Very easily made gluten-free by replacing the one tbsp of AP flour with a gluten-free alternative flour Picture pretty please! :)

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