Torta di Ricotta

Name: Torta di Ricotta
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 2 Cakes
Ingredients: 1 cup golden raisin; 4 tablespoons grappa or 4 tablespoons brandy; 1/2 cup pine nuts; 6 large eggs; 2 1/4 cups sugar; 1 (15 ounce) container ricotta cheese; 2 tablespoons milk or 2 tablespoons cream; 1 1/2 tablespoons grated orange zest; 3 cups flour; 2 tablespoons flour; 2 tablespoons baking powder; 1/3 cup coarsely chopped walnuts or 1/3 cup coarsely chopped hazelnuts; 1 cup coarsely chopped semisweet chocolate; confectioners' sugar

Submitted by Bergy

"I have not made this cake, but it sounds delicious and is from "The Nella Cuccina" cookbook so I know it will be very good. It is a good keeper (you can freeze it) and a lovely company cake to serve!"

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photo by Boeair

Ready In:: 1hr 15mins
Ingredients:: 14
Yields:: 2 Cakes

ingredients

1 cup golden raisin
4 tablespoons grappa or 4 tablespoons brandy
¹⁄₂ cup pine nuts
6 large eggs
2 ¹⁄₄ cups sugar
1 (15 ounce) container ricotta cheese
2 tablespoons milk or 2 tablespoons cream
1 ¹⁄₂ tablespoons grated orange zest
3 cups flour
2 tablespoons flour
2 tablespoons baking powder
¹⁄₃ cup coarsely chopped walnuts or 1/3 cup coarsely chopped hazelnuts
1 cup coarsely chopped semisweet chocolate
confectioners' sugar

directions

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.

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RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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