About this Recipe
If you do not like raisins or you want to change
the taste of the cake, remove the raisins and Marsala wine and replace them with 100g of crumbled dried amaretti cookies.
The baking powder is used to give a touch of lightness to the dough, which is, however a pastry dough, it has to maintain its characteristic friability and melting in the mouth. Additionally, if you put too much baking powder, the dough once cooked will tend to set your teeth on edge,
a bad feeling in the mouth, unfortunately.
300g all purpose flour
the tip of a teaspoon of baking powder
For the filling
400g soft ricotta cheese
50g chopped almonds
1 small glass of Marsala wine
Begin by preparing the dough: rub the soft butter into pieces with the flour until you get a crumbly mix. Add sugar, then the egg and finally baking powder. Stir again to get a slightly crumbly dough.
Cover the base and the sides of a 26-28 cm round mold, and compacting it well with yours fingers or the back
of a spoon.
Put the mold and the remaining dough in the fridge while preparing the filling. Soft raisins in the Marsala wine; whisk ricotta cheese with sugar and almonds in a large bowl, add the egg, mix well and complete with drained raisins (but not too much).
Take the mold back from the fridge, pour the ricotta filling into the dough shell, level the surface with the back of a spoon and cover it completely with the remaining dough (leaving it a little bit crumbly).
Bake the cake at 180 ° for about 30 minutes, then allow it to cool well in the mold before put it on a serving dish.
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