This traditional dessert is a true taste of Sicily, combining rich ricotta with a hint of orange zest and a touch of cinnamon.
Not only that… with the addition of pine nuts and candied fruit, the result will be outstanding!
The combination of flavors and textures creates a creamy and satisfying dessert.
Whether you are celebrating a special occasion or simply have a craving for dessert, this recipe is sure to impress.
- 6 tablespoons melted butter
- 1 ½ cups finely crushed shortbread or pasta frolla cookies
- 2 lb. ricotta cheese
- 2 tbsp of chocolate chips (optional)
- 6 oz. granulated sugar
- 1 tablespoon of toasted pine nuts
- 3 tablespoons diced candied fruits or raisins
- 4 large eggs
- 2 egg yolks
- 4 oz. flour
- Fresh zest from 1 orange
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- Pinch of salt
Ahead of time, in a large bowl, place the flour and sugar, mix well; add the ricotta and blend until smooth.
Add the eggs and yolks, one at a time: blend the mixture well and make sure there are no lumps.
Add the zest of orange, cinnamon, vanilla and the optional chocolate, pine nuts and candied diced fruits or the raisins.
Can be prepared ahead of time and kept refrigerated.
Preheat the oven to 350 F.
Combine the crumbed cookies with the butter; in a 9-inch round springform pan press the crumb mixture at the bottom and side of it.
If you like, use crumbled amaretto cookies to give extra flavor and taste.
Mix the filling with a wooden spoon to aerate and make it silky-smooth.
Pour filling over the crust and smooth the top evenly.
Bake for 45 minutes at 350 F, then tent with aluminum foil, lower the oven temperature to 325 F and bake it for an additional 25 minutes or until a toothpick inserted in the center, comes out clean.
Cool for 30 minutes and gently remove side of pan.
Serve at room temperature and garnish with a light dust of powdered sugar.
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