Ricotta Cake with Almonds

Name: Ricotta Cake with Almonds
Yield: makes a 9-inch cheesecake, serving 8 or more
Ingredients: 6 ounces sweet tart dough, 1/3 of the recipe page 266, well chilled; 1 tablespoon soft butter; 1/3 cup fine dry bread crumbs; 3 large eggs; 1 egg yolk; 1 cup sugar; 1 pound whole-milk ricotta (preferably fresh), drained overnight; Pinch of salt; 1 tablespoon finely grated orange zest; 1 cup heavy cream; 1 cup sliced almonds, lightly toasted in the oven; Powdered sugar for dusting the baked cake; Garnishes: see suggestions in introduction to recipe or use heavy cream or ice cream; A 9-inch springform cake pan; A baking stone or baking tiles; A heavy-duty electric mixer fitted with the whisk

December 14, 2011

Of all the wonderful ricotta torte and crostate I have made, this one is so moreunpretentious and delightful that I urge you to put it in your dessert repertoire. The cake is moist and sweet, with a hint of orange and the crunch of toasted almond slices in each bite. In Rome, this cake is made with sheep’s-milk ricotta, giving it an additional layer of complexity, and if you do have access, by all means use sheep’s-milk ricotta and follow the same procedures. Top with a dollop of whipped cream, or, to make it fresher, fold into the whipped cream an equal amount of sour cream. Top all with berries in season, or some halved ripe figs when available.

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