One of the joys of blogging, to quote Milk and Bun, is that you discover new worlds (Milk and Bun introduces you to the great wide world of Russian cooking) – and this cake comes to my blog from multilingual Margherita (an Italian living in Quebec), who blogs in an overachieving kind of a way, but deliciously, in Italian, French and English, via Milk and Bun (a Russian living in the US somewhere) – thank you ladies! See Milk and Bun’s version here and Margherita’s original, as always, beautifully photographed here.
I had a tub of ricotta, forlorn, forgotten and alone, and 1 month past its sell-by date, sitting in my fridge, and as I am of the I trust my senses school of cooking, I opened the tub, tasted the ricotta, decided it was still edible, after all these products are pasteurised and then packed into plastic tubs under sterile conditions, discovered I had all the other ingredients needed and decided to make the cake. It feels more like a tarte to me as though it has no crust, it is flat. I love it, highly recommend it, and would make it again immediately, although I have no ricotta at hand just at the moment, having just got back from a business trip.
I decided I wanted an easter taste so adapted the recipe to have a bunny on the top. Feeling creative I drew my own and cut it out, I encourage you to do the same, or you can print out my picture and cut that out if you prefer..
I followed Milk and Bun’s recommendation to use less sugar, however I am sure the original is wonderful too.
- 250g ricotta
- 180g ground almonds
- 3 egg whites
- 1/2 tsp lemon juice
- a pinch of salt
- 90g butter, soft (at room temperature)
- 100g white sugar
- zest 1 mandarin, organic
- 3 egg yolks
- almond flakes for original version, or icing sugar if you want a rabbit on top
- Preheat oven to 150 °, line a cake pan with parchment paper, set aside;
- Cream butter with the sugar and the orange zest; add the egg yolks
- Add the drained ricotta, almond flour, mix.
- Whisk the egg whites until stiff with 2-3 drops of lemon juice;
- Gently fold the egg whites into the batter
- Spread the mixture in the cake tin and decorate with almond flakes if using (and not putting a bunny rabbit on top)
- Bake for about 40 – 50 minutes; don’t overtake, there is no flour in there, and you don’t want it to turn too dry.
- Let cool for at least 1 hour before unfolding it
- If you are putting a bunny on top – cut out a paper shape, see example above, lay on top of cold cake and sieve icing sugar on top, liberally!
And then serve: