Still totally obsessed with the goodies from Papas in Haberfield. But since I dont live nearby, I have to learn how to make some of their beautiful delicacies. Here is my take on their ricotta cake.
TORTA DI RICOTTA
350g Plain Flour
100g butter, cubed
100g caster sugar
half tsp baking powder
500 g ricotta
1/4 cup caster sugar
cinnamon and icing sugar for dusting
Sift flour, sugar and baking powder into bowl of food processor.Add cubes of butter.
Pulse until mixture resembles fine breadcrumbs.
Add eggs in one at a time and pulse until dough comes away from the sides and forms a ball.
Tip dough onto lightly floured surface and knead until smooth.
Set dough aside in a lightly oiled bowl for at least one hour.
Meanwhile, prepare filling by combining ricotta and 1/4 cup caster sugar. Set aside until required.
Prepare your cake tin by greasing bottom and sides with a little butter and dusting it liberally with flour. Shake off excess flour. I used a spring form tin as it is easier for handling at the end.
Heat oven to 180C.
Keep in mind that the ricotta is totally enclosed in pastry. So divide dough into two – one will line your cake tin on the bottom and the sides, and the other will be a ‘lid’. Make sure you have enough dough overlapping so you can fold them together along the edges to seal the filling.
Roll dough to line your cake tin with to about 5mm in thickness. Line base and up the sides of your tin. Make sure there are no air pockets around the edges. Fill with ricotta mixture.
Roll out dough for your ‘lid’ to about 5mm in thickness and place this lightly on top of the ricotta filling. Bring overlapping dough together and roll it down together to form a neat little roll along the edges.
Place in oven and cook for about 35-40 minutes or until pastry is lightly golden. Remove cake from oven and allow to cool before transferring to a serving plate. Just before serving, dust liberally with icing sugar and cinnamon (optional).
Note, the cake is actually plated upside down – hence the lovely smooth finish you see on top. You can see the thickish roll of dough along the bottom edges as this is where the dough joins and rolled down.
Outcome, filling was great, pastry OK. I need to work on getting the pastry lighter and crumblier. Any suggestions?