Torta Di Ricotta

12 ingredients
5 steps

Ingredients

  • 1 cup whole almonds, skin on
  • 4 oz semi-sweet chocolate, broken into pieces
  • 6 None eggs
  • 1 1/3 cups sugar
  • 2 cups ricotta cheese
  • 1 None lemon, peel finely grated
  • 1 tbsp limoncello or amaretto liqueur
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/3 cup olive oil
  • 3/4 cup flour
  • None None Unsweetened cocoa powder, for dusting

Directions

  1. 1
    Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
  2. 2
    Place the almonds and chocolate in a food processor and pulse to form fine crumbs.
  3. 3
    Whisk 4 of the eggs and 1 cup of the sugar in a large bowl. Add the almond mixture, ricotta, lemon peel, liqueur, cinnamon and 1/4 tsp of the baking powder and mix well.
  4. 4
    Whisk the remaining 2 eggs, 1/3 cup sugar and oil in a medium bowl. Stir in the flour and the remaining 1/4 tsp baking powder. Pour into the prepared pan, tilting to cover the bottom. Spoon the ricotta mixture over the top.
  5. 5
    Bake for 1 hour, until just set in the center. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack. Serve dusted with cocoa powder.

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