This recipe came about because I always have ricotta in my fridge. I can't buy the ones in tubs in supermarkets, I think they are horrible, so I am always buying the ones in strainers that are fresh and delicious. Two problems with that, I have to buy a minimum of 1kg of ricotta, when I may only need 300g, and two I cannot tell you how many strainers I own, in various colours and sizes. I just can't throw them out. So one day my children will inherit strainers as will my grandchildren. There really needs to be a place to return them to the cheesemakers.
Well with my leftover ricotta today, I didn't feel like making something savoury, so I went searching for something sweet and I came across this recipe. No mixer needed, quick and easy to make and a sweet ricotta filling, I had to make it.
It was delicious and it truly is quick and easy to make. It's not too sweet, which I like, so although it's a dessert, I enjoy it for breakfast or as a midday snack with a coffee.
For the crumble, you can use a food processor, which makes things super fast. I don't as I hate the washing up involved. I just place the ingredients in a large bowl and just use a pastry cutter, to cut in the cold butter, then I change to just using my fingers towards the end. Now there can be small chunks of butter here once you are done, it does not need to be super well blended.
From start to finish this cakes one hour. I like it cold personally, so once cooled I refrigerate it for at least an hour, but you may like it at room temperature.
The original recipe uses orange zest, I use lemon, as I love lemons and there is always lemons in my fruit bowl.
This is also a great make ahead cake, as it keeps well in the fridge for a few days.
So if you are like me and you have ricotta in your fridge this is something you should try.
Well with my leftover ricotta today, I didn't feel like making something savoury, so I went searching for something sweet and I came across this recipe. No mixer needed, quick and easy to make and a sweet ricotta filling, I had to make it.
It was delicious and it truly is quick and easy to make. It's not too sweet, which I like, so although it's a dessert, I enjoy it for breakfast or as a midday snack with a coffee.
For the crumble, you can use a food processor, which makes things super fast. I don't as I hate the washing up involved. I just place the ingredients in a large bowl and just use a pastry cutter, to cut in the cold butter, then I change to just using my fingers towards the end. Now there can be small chunks of butter here once you are done, it does not need to be super well blended.
From start to finish this cakes one hour. I like it cold personally, so once cooled I refrigerate it for at least an hour, but you may like it at room temperature.
The original recipe uses orange zest, I use lemon, as I love lemons and there is always lemons in my fruit bowl.
This is also a great make ahead cake, as it keeps well in the fridge for a few days.
So if you are like me and you have ricotta in your fridge this is something you should try.
Recipe
Recipe adapted from www.cookingwithmanuela.com/
Serves 8
For the crumble:
300g all-purpose flour
100g caster sugar
1 pinch salt
1 teaspoon baking powder
1 egg
175g unsalted butter, cold and cut in small cubes
For the filling:
450g full cream ricotta, well drained
1/4 cup sugar
1 teaspoon vanilla extract
1 lemon, zest (you can use orange)
1 large egg
powdered sugar, to sprinkle on top (optional)
In a large bowl, add the flour, sugar, salt, baking powder, 1 egg, and butter (cold from the refrigerator and cut in small cubes).
Cut the butter into the other ingredients with a pastry cutter or with your fingers until you get a crumbly dough. You can use a food processor. Store in the refrigerator for at least 15 minutes while you prepare the filling.
Preheat your oven to 175C/155C fan forced.
In a large bowl, add the ricotta (well drained), sugar, egg, vanilla extract and finely grated zest of 1 lemon. Mix well.
Grease and line with baking paper a 23cm springform round baking pan.
Add about 2/3 of the crumble dough, cover the bottom of the pan and press down gently.
Pour the ricotta filling in and level.
Top with the remaining dough. pinching it in pieces between your fingers, to give a crumbled effect.
Bake for about 45 minutes until lightly golden on top. Sprinkle with powdered sugar and enjoy.
You can eat it at room temperature, but I prefer it cold so I refrigerate it once it's cooled for at least an hour, even overnight.
Serves 8
For the crumble:
300g all-purpose flour
100g caster sugar
1 pinch salt
1 teaspoon baking powder
1 egg
175g unsalted butter, cold and cut in small cubes
For the filling:
450g full cream ricotta, well drained
1/4 cup sugar
1 teaspoon vanilla extract
1 lemon, zest (you can use orange)
1 large egg
powdered sugar, to sprinkle on top (optional)
In a large bowl, add the flour, sugar, salt, baking powder, 1 egg, and butter (cold from the refrigerator and cut in small cubes).
Cut the butter into the other ingredients with a pastry cutter or with your fingers until you get a crumbly dough. You can use a food processor. Store in the refrigerator for at least 15 minutes while you prepare the filling.
Preheat your oven to 175C/155C fan forced.
In a large bowl, add the ricotta (well drained), sugar, egg, vanilla extract and finely grated zest of 1 lemon. Mix well.
Grease and line with baking paper a 23cm springform round baking pan.
Add about 2/3 of the crumble dough, cover the bottom of the pan and press down gently.
Pour the ricotta filling in and level.
Top with the remaining dough. pinching it in pieces between your fingers, to give a crumbled effect.
Bake for about 45 minutes until lightly golden on top. Sprinkle with powdered sugar and enjoy.
You can eat it at room temperature, but I prefer it cold so I refrigerate it once it's cooled for at least an hour, even overnight.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060718246894/
Pin it: www.pinterest.com.au/pin/399413060718246894/
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