LUCY FERIGNO'S RICOTTA CAKE

Lucy Ferigno's Ricotta Cake image

Provided by Nancy Harmon Jenkins

Categories dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

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Ingredients

1 1/4 pounds fresh whole-milk ricotta
pinch of salt
1 tablespoon flour
4 tablespoons sugar
4 large eggs, separated
1 teaspoon freshly grated orange rind
1 tablespoon candied orange peel
2 tablespoons confectioner's sugar
1 teaspoon powdered cinnamon

Steps:

Place ricotta in a fine-mesh sieve and set aside to drain for approximately one hour.
Preheat oven to 375 degrees.
In a large bowl, mix together drained ricotta, salt, flour, sugar, egg yolks and orange rind. Beat well for approximately five minutes until mixture is thick. Add candied peel and mix well with a wooden spoon to distribute pieces throughout mixture.
In a separate bowl, beat egg whites until stiff. Fold gently but thoroughly into egg yolk mixture.
Butter and flour a deep, round, springform cake pan, 8 1/2 to 9 inches in diameter. Pour batter into pan - it should not be more than half full. Place in oven and bake for 40 to 45 minutes, or until middle is firm to the touch and cake is lightly golden brown on top.
Remove from oven and set aside to cool. As the cake cools, it will shrink somewhat. When cool, remove sides of pan and gently transfer cake to a serving dish. Sift confectioner's sugar and cinnamon, mixed together, over the top.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 132 milligrams, Sugar 9 grams, TransFat 0 grams