This is a delicious and easy to make cake. It is creamy, light and refreshing . It makes a beautiful change up from the usual rich dessert and is perfect for a summer night.
150 ml. (2/3 cup) whole-milk ricotta
85 ml. (1/3 cup) cream cheese
150 g. (3/4 cup) sugar
2 tbs. all-purpose flour
1.5 g. (1/4 tsp.) table salt
3 large egg yolks
1/2 teaspoon vanilla extract
6 g. (1 tbs.) finely grated orange zest
15 ml. (1 tbs.) Grand Marnier, Cointreau, Triple Sec or orange juice
1 Short chocolate pastry (see below), baked and cooled
Strips of orange zest or segments of blood orange, for garnish (optional)
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 4 servings
Preparation: 10 minutes
Cooking: 55 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
Position a rack in the center of the oven and heat the oven to 180°C (350°F.)
Using an electric mixer, beat the eggs yolks and sugar until thick, creamy and pale. Stir in the ricotta, cream cheese, vanilla, orange zest zest, flour, and salt, mixing to combine. Lastly stir in the orange liqueur.
Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
Bake for 30-40 minutes until the top has a few golden freckles and the middle wobbles only slightly.
Short chocolate pastry
100 gram butter
5 tablespoon caster sugar
150 g. plain flour
1/4 cup dark cocoa
1 egg, slightly beaten
Use a food processor to mix the butter and sugar together until it resembles breadcrumbs. Sift in the flour and cocoa, pulsing to combine. Add the egg and pulse until it comes together in a ball.
Turn out onto a floured bench. If it seems too soft, add a bit more flour as you knead lightly and pat into a rectangle. Wrap in plastic wrap and chill for 30 minutes.
Roll out on a floured bench and lift over the rolling pin to line the tin. If it breaks, just patch it up.