Ricotta Easter Cake Food

RICOTTA CAKE

Steps:

• Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
• Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
• Preheat oven to 350 degrees. Butter and flour an 8-inch-round, 3-inch-deep springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.
• When cake has completely cooled, run a knife around edge to loosen. Gentlyremove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.

ITALIAN RICOTTA PIE

Steps:

• To make crust, mix flour and salt in medium bowl.
• Cut in butter until mixture looks like coarse crumbs.
• Stir in egg yolk and water.
• Roll out, place crust in 10" glass pie plate and flute the edges.
• For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
• Beat in eggs and add sugar gradually.
• Pour filling into crust and bake at 350° until firm and light brown (approximately 1 hour and 20 minutes).

RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
• In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
• Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.

TORTA DI RICOTTA E POLENTA

Steps:

• Preheat the oven to 325°F. Line the base of an 8-inch springform tin with baking parchment and set aside.
• Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
• Whisk the egg whites in a separate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended.
• Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.

SICILIAN CASSATA: RICOTTA CAKE

Steps:

• Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
• Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
• Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
• Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
• The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.

ITALIAN LEMON RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
• In a large mixing bowl or stand up mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
• Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
• Pour the batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
• Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.

PASTIERA WITH STRAWBERRY SAUCE - EASTER RICOTTA CAKE

Steps:

• Bring milk to a boil in a large sauce pan over medium high heat.
• Stir in rice, cinnamon, salt and vanilla bean.
• Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
• Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
• Discard vanilla bean.
• Preheat oven to 350°F degrees.
• Butter and flour an 8-inch springform pan.
• In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
• Pour into prepared pan.
• Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
• Transfer pan to cooling rack.
• When cake has cooled completely, run a knife around edge to loosen.
• Gently remove ring; transfer cake to a serving plate.
• Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
• Sauce:.
• Combine all ingredients in a medium nonreactive saucepan.
• Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
• Serve warm or at room temperature.

RICOTTA EASTER CAKE

Steps:

• Place wheat berries into a bowl, cover with water, and soak for 3 days, changing water 2 or 3 times per day. Drain and place wheat berries into a saucepan; pour in milk to cover. Stir 3/4 cup confectioners' sugar, orange zest, 1 teaspoon vanilla extract, and a pinch of salt into wheat and milk. Bring to a boil, reduce heat to low, and simmer until wheat berries are tender, about 1 hour. Refrigerate.
• Sift flour, 3/4 cup confectioners' sugar, baking powder, and 1 pinch of salt together in a bowl; cut butter into flour mixture, using a pastry cutter, until butter forms small lumps. Make a well in flour mixture and pour 3 beaten eggs into the well; add 1 tablespoon vanilla extract and 1 tablespoon anisette liqueur to eggs. Stir together to make a smooth dough. Refrigerate at least 1 hour.
• Move a rack into low position in oven and preheat oven to 350 degrees F (175 degrees C). Generously grease and flour the 8x8-inch cake pans.
• Divide dough into fourths; roll each piece out onto a floured work surface to make a thin 12x12-inch dough square. Fit dough into a prepared cake pan. Repeat with remaining dough to make 4 crusts.
• Beat ricotta cheese with 12 eggs in a large bowl until mixture is smooth and creamy. Add 1 cup of soaked wheat berries, pineapple preserves, 1 1/2 cup confectioners' sugar, heavy cream, dried mixed fruit, white sugar, 1/4 cup anisette liqueur, 1 tablespoon vanilla extract, and 1 pinch of salt. Stir to combine thoroughly and divide ricotta filling into each crust.
• Bake cakes on the bottom rack of the preheated oven for 15 minutes; reduce heat to 225 degrees F (105 degrees C) and bake for 1 hour and 15 minutes. Turn off heat and let cakes cool in the oven with the door open, about 30 minutes. Let cakes cool to room temperature, then chill at least 2 hours (up to overnight). Sprinkle each cake with about 1 1/2 teaspoon confectioners' sugar, or to taste, before slicing.

ITALIAN RICOTTA EASTER BREAD

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand., Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool., Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.

RICOTTA PIE

Steps:

• In a food processor combine the dry ingredients and pulse a few times.
• Add the cut-up butter and pulse until the mixture resembles coarse ground meal.
• Add the slightly beaten egg and pulse until the dough starts coming together.
• On a lightly floured wooden board, turn out the dough and form into a smooth disc, by pressing dough together.
• Wrap in plastic wrap and refrigerate for 60 minutes.
• Meanwhile, in a large mixing bowl (of a stand mixer) beat the ricotta on low speed with the paddle attachment until smooth (approx 30 seconds). Make sure to scrape down the sides of the bowl a few times.
• Slowly add the sugar and continue to beat for another 30 seconds or so.
• Add the lemon zest, cinnamon, liquor, and 1 egg.
• Beat until the egg is properly incorporated. Remember to scrape down the sides of the bowl.
• Continue to add one egg at a time, making sure to properly incorporate into the mixture and scraping down the sides of the bowl.
• Set aside while you roll out your dough.
• Preheat oven to 350 °F (175 °C). Place oven rack to bottom third.
• Roll out the dough to fit your pie plate (9-inch). The thickness should be about 1/8 of an inch. Carefully fold over and fit into your pie pan.
• Pour the filling.
• Optional step: Decorate with strips of dough and brush tops of dough strips with milk.
• Bake for approximately 40 minutes or until the center filling is set. Place foil on the edge of crust to prevent over-browning.
• Cool completely on a wire rack.
• Refrigerate until serving.

RICOTTA PIE

Steps:

• To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

RICE RICOTTA EASTER PIE

Steps:

• Combine milk and rice in a large saucepan over medium-high heat. Add salt, vanilla bean and lemon peel. Stir.
• Once the milk begins to simmer, reduce heat to low, cover slightly and stir occasionally until the milk is absorbed; about 15-20 minutes. Stir constantly toward the end of this time to prevent the milk from scorching.The rice should be cooked but still firm as it will continue to cook in the oven.
• Remove lemon peel and vanilla bean.
• Set aside to cool.
• Preheat the oven to 350℉/175℃. Position rack to middle.
• Spray a 9½-inch spring form pan with non-stick spray (can also use parchment paper to line the bottom of the pan. Set aside.
• Beat eggs with hand held beater or whisk.
• Add sugar, oil, lemon zest and whisk together.
• Sift flour and baking powder together and add to egg mixture.
• Whisk together.
• Spread mixture at the bottom of pan.
• Set aside.
• In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs until light and frothy. Can also use a hand held blender or whisk.
• Gradually whisk in the sugar. Beat for 1-2 minutes.
• Add ricotta, zests and cinnamon. Whisk until incorporated (about 1 minute).
• With a mixing spoon, gently combine the rice mixture, breaking up any clumps of rice.
• Pour into pie plate (over unbaked crust).
• Bake for about 60 minutes or until golden and top bounces back when lightly touched.
• Allow to cool completely.
• Can be served warm or cold.
• Dust with icing sugar before serving.

RICOTTA AND LEMON CAKE

Steps:

• Pre-heat the oven to 1800c, gas mark 4, 1600C for convection oven.
• Spread some margerine on an 18cm diameter cake tin, and sprinkle flour lightly on it.
• Sieve the flour and add the baking powder.
• In a bowl, rub in the butter and sugar, until the mixture becomes creamy. Use an electric beater for good results.
• Add the egg yolks and beat well until it becomes foamy. Add this to the ricotta. Mix well with your hands.
• Start adding flour, little by little, mixing well continously.
• Place the mixture in the cake tin and bake for about 35 minutes, or until the cake has risen and turned golden. Let the cake cool for an hour in the cake tin.