This recipe is on page 176 of our book, A Taste of Utica, and posted by Mollie Katzen. The dessert is originally from the revised edition of Moosewood Cookbook by Mollie Katzen.Â
Use a 10" Spring Form Pan
- flour or fine crumbs to coat bottom and sides or a buttered pan.
- 4 large eggs, separated
- 2 lbs part skimmed ricotta cheese
- 1/2 cup sugar
- 1/3 cup flour
- 1 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1/2 tsp orange rind
- 1/2 tsp lemon rind
- 2 TBS lemon juice (simply squeeze the lemon you just grated)
- Berry Sauce (recipe below)
Preheat oven to 375F.Â Prepare the spring form pan by coating with butter and sprinkle with crumb or flour.
Beat the egg whites until stiff, not dry and set aside.
Beat the ricotta, yolks, sugar, flour, extracts, salt, fruit rinds, and lemon juice in a large bowl.
Gently fold in the egg whites then transfer to the prepared pan. *Be careful to not beat the egg whites in as you want them to make the cake light.
Bake 50 â€“ 55 minutes or until a knife comes clean when inserted in the center.Â Cool completely before serving.Â
- 1 cup berries (frozen or fresh)
- 1 TBS sugar
- 1/2 tsp lemon or lime juice
Place all the above berry sauce ingredients in a blender or processor and puree. Strain through a sieve to separate the seeds and discard them.Â Taste to adjust sugar and lemon.
Transfer to a container, cover tightly and refrigerate. This will keep well for a week.
Top cake with berry sauce.
This could be another dessert favorite! ANDâ€¦ it was easy!
There are only four of us in the house, two which walk upright AND SOMEHOWâ€¦.HALF this cake is already missing. Now I know what I ate:Â a scant 1 1/2 inch slice at the thickest part.Â That leaves Zoey? *she did open the office door the other day.Â Shane? *he is quite tall and very sneaky as he lurks around the house. Ted? *most likely the culprit, feeling it was time for sweet reward after such a spectacular performanceat the Delta Lake Triathlon.