Sweet Rice and Ricotta Cake
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 45 min
- Serving: 8 persone
- Cost: Low
PRESENTATION
The sweet rice and ricotta cake is a delicious dessert without flour, perfect for those who love simple and genuine sweets that smell like home! The aroma of orange zest and cinnamon pairs perfectly with the delicacy of ricotta, giving this rice cake a unique, soft, and compact texture. The recipe includes adding candied fruit, but if you don't like them, you can easily omit them or replace them with chocolate chips! Perfect to enjoy at any time of the day, either as a dessert or as a tasty snack, the sweet rice and ricotta cake is also ideal for concluding the Easter lunch or enriching the Easter Monday picnic.
If you love rice desserts, try also:
- Celebration Cake
- Rice Pudding
- Rice Pastiera
- Rice Tart
INGREDIENTS
- for a 22 cm diameter springform pan
- Arborio rice ½ cup (100 g)
- Cow's milk ricotta cheese 2 cups (500 g)
- Water 2.1 cups (500 g)
- Sugar ½ cup (100 g)
- Eggs 4
- Candied 1.8 oz (50 g)
- Orange peel 1
- Vanilla extract 1 tsp
- Cinnamon powder 1 pinch
- Fine salt 1 pinch
- For garnish
- Cinnamon sticks 2
- Candied orange to taste
How to prepare Sweet Rice and Ricotta Cake
To prepare the sweet rice and ricotta cake, first pour the water and rice into a pot 1, turn on the heat, and cook for about 25 minutes until it has absorbed all the liquid. Once cooked, transfer the rice to a bowl 2 and let it cool completely 3.
In the meantime, pour the eggs and sugar into a bowl 4, then add the cinnamon 5 and vanilla extract 6. Whisk until the mixture changes color; it shouldn't be overly airy.
Add the ricotta 7, grated orange zest 8, a pinch of salt, and mix again with the beaters 9 until you have a homogeneous mixture.
Finally, add the rice 10 and candied fruit 11, and stir to incorporate them evenly 12.
Pour the mixture into a 9-inch springform pan lined with parchment paper 13, ensuring that the paper extends beyond the pan's height as the cake will tend to rise during baking. Level the surface 14 and bake in a static oven at 338°F for about 80 minutes 15.
After the cooking time, remove from the oven and let cool, then remove the cake from the pan and garnish with candied orange 16 and cinnamon sticks 17. Your sweet rice and ricotta cake is ready to be served 18!