Ricotta Cake: Budino di Ricotta

Recipe courtesy Mario Batali

Show: Molto MarioEpisode: Riccota Thrice

Recipe categories: Eggs, Ricotta, Cheese, Sugar,
more
- Dish : Cake
- Cuisine : Italian , European
- Technique : Baking
- Occasion : Easter
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(17)

Picture of Ricotta Cake: Budino di Ricotta Recipe

Photo: Ricotta Cake: Budino di Ricotta Recipe

Rated 2 stars out of 5

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Read 17 Reviews

Total Time:: 40 min
Prep: 10 min
Cook: 30 min

Yield:: 6 servings

Level:: Intermediate

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Ingredients

Butter, for oiling the pan
1 3/4 cups fresh ricotta
2/3 cup granulated sugar
1/2 cup candied grated orange zest
1/2 cup anise-flavored liqueur (recommended: Sambuca)
1/2 orange, zested
4 tablespoons amaro (recommended: Fernet Branca)
3 eggs, separated

Directions

Preheat the oven to 300 degrees F.

Lightly butter a 9-inch cake pan (preferably a spring form pan).

In a large mixing bowl, combine the ricotta, sugar, candied orange zest, liqueur, orange zest, amaro and 3 egg yolks. Using a wooden spoon, mix until homogenous. Add the egg whites 1 by 1, mixing after each addition.

Pour the ricotta mixture into the prepared pan and bake until light golden brown, about 30 minutes. Serve hot, room temperature or cold.

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Newest Ratings and Reviews

Read all 17 reviews

By melobster

portland, ME

on March 31, 2013
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I just made this recipe last night for Easter today. I was very disappointed. I followed the recipe and it came out about 1/2 inch tall. This recipe must be missing something. Sooo disappointed, I really was looking forward to Ricotta Cake for Easter :(

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By catalina176

Cromwell, CT

on November 27, 2011
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The taste is...alright, I suppose. But I'm SO disappointed with this recipe. Something is DEFINITELY missing something, I just have no idea what. But I do know that the ratio of alcohol in this thing is WAY too much. Tweak, Mario, tweak.

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By aka_bluiz

Phoenix, AZ

on July 15, 2011
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I will rate this one 3 stars only because the directions should include straining of the Ricotta. If the Ricotta is too wet this will not setup correctly. It should be similar to NY style cheesecake.

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