Torta di Ricotta

READY IN: 1hr 15mins
YIELD: 2 Cakes




  • In a small bowl soak the raisins for at least an hour.
  • Pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
  • Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
  • Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
  • Beat eggs until pale yellow.
  • Gradually add sugar and continue beating until thick.
  • Add ricotta& milk (cream)& continue beating until the mixture is smooth.
  • Sprinkle in the orange zest and fold in with a spatula.
  • Sift 3 cups of flour with the baking powder.
  • Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
  • Drain& dry the raisins, reserve the brandy.
  • Toss raisins with the remaining flour, add to the batter.
  • Gently fold in the the brandy, nuts& chocolate.
  • Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
  • If the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
  • Cool cakes on wire racks.
  • Remove from cake pans and discard the parchment paper.
  • You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.