Ingredients
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90 g butter, softened
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160 g flour
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160 g sugar
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250 g ricotta cheese
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125 g raspberries
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1 tbsp cherry (or any other fruit) liqueur
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2 tsp baking powder
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Pinch of salt
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3 eggs
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1 package vanilla sugar
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50 g chopped pistachios
Directions
Ricotta cake (Torta alla ricotta) – is one of traditional Italian cakes. It is prepared with diverse ingredients: with lemons, oranges, barriers, caramel, nuts, chocolate, you name it.
This recipe for Ricotta, Raspberry & Pistachio Cake I found at the German culinary blog www.fifthfloor.kitchen, and it turned out incredibly tasty and tender. It tastes so homey, and its tenderest texture is a pure delight! It took us one evening to eat it all!
I slightly adjusted the recipe to my oven and teste and I am sharing it here with you.
You can use either fresh or frozen (no need defrost) raspberries depending on season.
This recipe is for a 18-20 cm pan, that is for not that large but quite high cake (as you can see from the photos). If you are using a larger pan – increase the amount of ingredients accordingly, otherwise you will end up with very low cake while it should be quite high to create this tender and soft texture.
Bon appetite! Treat your loved ones to this fantastic cake!
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Steps
1
Done
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In a large bowl, combine together the dry ingredients: flour, sugar, vanilla sugar, baking powder and ¾ of the pistachios. |
2
Done
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In another bowl, using a mixer, mix the eggs and ricotta until smooth, add liqueur and butter, and mix again until smooth. |
3
Done
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Combine the wet and dry ingredients together and mix them on low speed intil smooth (do not beat!). |
4
Done
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Add ¾ of the raspberries and carefully stir with a spatula so that the berries won’t break. |
5
Done
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Cover the bottom of your springform pan with parchment paper. Transfer the dough and place the remaining raspberries and pistachios on top. |
6
Done
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Bake at 180 degrees Celsius in for 50-60 min. The cake should become brown on top and a should wooden stick come out dry. If the cake is still undercooked but the top is already browny, cover the cake with foil and continue baking until done. |
7
Done
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Take the cake out of the oven. Let it cool for at least 30 min and then release. How to serve: How to keep: |