Ricotta Cake [budino di ricotta]
Ricotta is the great cooking cheese of Italy, and many regions have their own ricotta cakes for special occasions. For sweets, sheep’s milk ricotta is said to be best. This Roman dessert is more a pudding than a cake; in Rome it is made with the marvellous local sheep’s milk ricotta.
- 500g ricotta
- 4 large eggs, separated
- 3 tbsp flour
- 250g sugar
- 1 tsp ground cinnamon
- Grated rind of 2 lemons
- 5 tbsp rum
- Icing sugar
Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
Serve hot or cold dusted with icing sugar.