Pastiera With Strawberry Sauce - Easter Ricotta Cake

Submitted by Derf2440

"I hunted through a dozen pages of recipes to make sure this was not duplicating, couldn't find one like it. This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Martha Stewart Living."

 

• Ready In: 2hrs
• Ingredients: 15
• Serves: 16

ingredients

• 1 quart whole milk
• 3⁄4 cup arborio rice
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon coarse salt
• 1 vanilla bean, split lengthwise
• 1 1⁄4 cups granulated sugar
• unsalted butter, for pan
• all-purpose flour, for pan
• 3 lbs fresh ricotta cheese, drained 3 hours, preferably over night, through cheesecloth
• 3 large eggs, plus
• 3 large egg yolks, lightly beaten
• confectioners' sugar, for dusting

• Strawberry or Raspberry sauce

• 1 pint fresh strawberries or 1 pint raspberries
• 2 tablespoons sugar
• 2 teaspoons fresh lemon juice

directions

1. Bring milk to a boil in a large sauce pan over medium high heat.
2. Stir in rice, cinnamon, salt and vanilla bean.
3. Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
4. Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
5. Discard vanilla bean.
6. Preheat oven to 350°F degrees.
7. Butter and flour an 8-inch springform pan.
8. In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
9. Pour into prepared pan.
10. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
11. Transfer pan to cooling rack.
12. When cake has cooled completely, run a knife around edge to loosen.
13. Gently remove ring; transfer cake to a serving plate.
14. Sprinkle with confectioners' sugar, and serve at room temperature with sauce.

15. Sauce:

16. Combine all ingredients in a medium nonreactive saucepan.
17. Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
18. Serve warm or at room temperature.

Reviews

[whatshouldimakefors]

I made this for Easter adn brought it to my Italian in-laws.. they loved it! I used vanilla and baked it much longer(prob. because I didn't drain the ricotta) until it started to brown slighty around th edges of the top. I didn't make the sauce-it was great without it, but will try it next time. Excellent cake, you won't be disappointed!

 

[Ashbabe]

Absolutely Amazing! Thanks Derf! I made this yesterday and it was Great! I don't use whole milk but worked perfectly with 2% and Like JustCallMeJulie, I didn't have a vanilla Bean so I used 2 tsp. vanilla extract (but next time I will get a vanilla bean because I really like the way it looks) I did have to cook it a little longer than specified (but I guess it's different for everyone. I timed it in 5 minute intervals and kept checking it) I will DEFINITELY be making this again, much better than from the Bakery (not to mention less expensive) Thanks for posting this wonderful recipe!

 

[Rita1652]

Creamy richness! Love the cinnamon and vanilla. I did make changes. First I didn`t take notice of the cheese to be drained for at least 3 hours and didn`t have time for that so I mix in 1/4 cup of flour just because I thought it would be to thin and wouldn`t be firm enough. You would never know that I added the flour and it was still moist and creamy. I did chill this because I made it for the next day just brought it to room temp for a couple hour before serving. But it is great cold or warm. I`m sure it`s even better hot out of the oven. I did have to cook it 10 minutes longer then called for.I cut the strawberries before cooking and they were perfect on the cake! Thanks!

 

[justcallmejulie]

The recipe certainly lived up to the enticing pictures that Derf posted with it. It was easy to prepare; the three phases of straining the ricotta, cooking the rice and combing it with the other components, and baking make it an easy cake to make when there is a lot going on in the kitchen. I wish I had a vanilla bean but I did not so I substituted 2 teaspoons of pure vanilla extract. I baked it in a nonstick, buttered and floured heart-shaped spring form pan and it came out beautifully. I did have to bake it closer to 90 minutes to reach what I considered “done.” It was slightly jiggly in the center, yet firm to the touch. The flavor and texture was out of this world. I served it for Easter dessert and each of my 15 guests ate it and loved it. The sauce seemed to yield a small amount, but you don’t really need much per serving; we felt there was plenty. It was just lovely and I will definitely make it again.

 

[Rita Dei]

I made it....It looked so beautiful! We were all excited about tasting the new recipe for the holiday....not so hot. It was nearly flavorless for us. I even used two vanilla beans. I tossed the pie. Bummer because it really cooks up well.