Torta alla ricotta

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Torta alla ricotta

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Ingredients

Adjust Servings:
200 g Flour '00' type
50 g Potato starch or cornstarch
250 g Cow ricotta cheese
150 g Sugar
3 Egg
50 ml Vegetable oil
50 ml Whole milk
1 sachet Baking powder

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Ingredients

Directions

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Torta alla ricotta (Ricotta cake) is the perfect breakfast dessert: soft and perfect for dunking in milk.

A very easy cake to make in which Italian grandmothers used cow’s ricotta, which has a milder flavor than sheep’s milk ricotta.

For a perfect success of this cake, it is recommended to use only ingredients at room temperature so that no lumps are created inside the dough.

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Steps

1
Done

Whip eggs with sugar until light and fluffy.

2
Done

Add the oil and mix.

3
Done

Sift the ricotta; you will need this so that no lumps are created within the recipe. Also, use ricotta at room temperature and not cold from the refrigerator.

4
Done

Add the ricotta to the mixture and mix well.

5
Done

Sift together the flour, starch and baking powder. Add them to the dough and let them absorb well.

6
Done

Line the bottom of a 22/24-cm-diameter hooked baking pan with baking paper and butter the edges well. Pour the batter inside and bake the ricotta cake in a preheated static oven at 180°C (356°F) for about 60 minutes. Always do the toothpick test before taking the cake out of the oven to check that it is cooked. If it darkens on the surface, cover it with aluminum foil.

Eatsitaly

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