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    Crostata di ricotta

    Recipes by Maria Iapichello

    With a combination of creamy filling and crispy pastry, this cake is sure to impress.

    Serves 6-8

    For the pastry:
    • 3 cups self-raising flour
    • 3 tbsp masala
    • Juice and rind of 1 orange
    • 1 tbsp melted butter

    For the filling:
    • 500g ricotta
    • 1 egg
    • 2 tbsp cinnamon
    • 1/2 cup sugar
    • 250g chocolate with almonds, broken into small pieces

    For decoration:
    • 2 egg yolks, beaten
    • Glazed cherries, halved

    1. Preheat oven to 170°C.
    2. Mix all the ingredients for the pastry in a bowl (if the consistency is dry add a dash of milk).
    3. Once mixed, remove a 1/4 of the pastry and set aside for decoration. Spread the rest out on a greased baking tray.
    4. Mix all the ingredients for the filling in a bowl and then spread on top of the pastry.
    5. Roll the reserved pastry into pencil-sized strips.
    6. Place the strips diagonally across the filling in a lattice pattern.
    7. Brush the egg yolks over the lattice strips.
    8. Place the glazed cherries into each diamond-shaped space.
    9. Bake uncovered for 25 minutes.
    10. Cover with aluminium foil and bake for a further 35 minutes.
    11. Remove from oven and allow to cool before serving (approximately one hour).