Ricotta, Choc chip and sultana cake
Torta di ricotta, cioccolato e uvette
This is a unique Italian cake. It looks like a pie because of the short pastry crust and the cake filling. It’s not a very sweet cake, perfect to accompany with coffee in the morning or afternoon tea.
#dessert #italiandessert #ricottacheese #sultana #chocolatechips #shortcrushpastry #lemomzest #italiancake #chefathome #sweets #cake
Ricotta, Choc chip and sultana cake
Torta di ricotta, cioccolato e uvette
This is a unique Italian cake. It looks like a pie because of the short pastry crust and the cake filling. It’s not a very sweet cake, perfect to accompany with coffee in the morning or afternoon tea.
#dessert #italiandessert #ricottacheese #sultana #chocolatechips #shortcrushpastry #lemomzest #italiancake #chefathome #sweets #cake
Open in Cookpad AppSteps
- 1
Short crust pastry:
Place sugar and butter in a food processor. Process until combined. Add flour and pulse to combine.
- 2
Add eggs and lemon zest and pulse until dough forms a ball around the blade.
- 3
Remove from processor and wrap the dough in cling wrap. Refrigerate for 2 hours or overnight.
- 4
Ricotta filling:
Push the ricotta through a sieve and stir well till smooth in texture, the combine egg, sugar, melted butter, flour, sultana, chocolate, salt and lemon zest. Mix well until everything is throughly combined.
- 5
Grease a 20-22 cm diameter cake tin then line in with the short crust pastry, rolled out to around 2 mm thickness.
- 6
Fill the pastry - lined tin with the ricotta mix.
- 7
Use any excess pastry to decorate the cake.
- 8
Bake at 170ºC for 30 - 35 minutes then allow to cool completely before serving.
- 9
Enjoy….
- 10
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