Ricotta and saffron cake: which is the easiest cake in the world. Easy, spongy and good, I have to add. The recipe is not mine but my mother in law, that is Sardinia, and indeed the flavor of this cake is very similar to that of pardulas, typical cakes made with ricotta and saffron. The time of preparation of this cake can't be beat: less than 10 minutes. Then you just have to bake and Cook. I used a Loaf pan Bundtform, very choreographed but of little use, because being very deep stretching the cooking times. I suggest you use a normal 24-26 cm cake tin. Last quality of this ricotta cake and saffron, which has no butter or oil in the dough as you will see from the recipe, is that it keeps a long time, very long: Breakfast is available for a week guaranteed. I strongly suggest you also try the version of cheesecake with chocolate and rum, intense and fragrant, or the cheesecake and lemon glazed. If you prefer, you can glaze the cheesecake with icing made with powdered sugar and a few drops of lemon juice, It will be even better. Have a good day!
CHEESE CAKE AND SAFFRON (doses for a mold of 24 cm)Print This
- 300 grams of flour 00
- 300 grams caster sugar
- 300 grams of fresh ricotta di pecora
- 3 eggs
- a tablespoon of vanilla extract
- some pistils of Saffron
- 1 sachet or 16 grams of baking powder for cakes
- grated rind of an orange
- the juice of half an orange
- little milk to dissolve the Saffron
- a pinch of salt
- powdered sugar for garnish, just enough
- butter, just enough for the cake Pan
- flour, just enough for the cake Pan
Before preparing the ricotta cake and saffron, Preheat the oven to 180 degrees static. Place in a bowl the eggs and granulated sugar and beat with an electric mixer until the mixture is white and fluffy: it will take 10-15 minutes.
Add the sifted ricotta cheese or reduced in cream with a fork and continue working the mixture with the whisk, then add the vanilla extract, Salt, saffron dissolved in a little warm milk, the orange juice and grated orange peel. Whisk to mix well and add the flour and baking powder sifted together, continuing to blend until a smooth paste, thick and without lumps.
Grease and flour the pan and carefully pour the mixture to the ricotta cake and saffron. Bake the cheesecake in preheated oven for 35 minutes or until the cake is puffed and golden. Cooking times will depend on much of the mold you will use: the more profound over the cake will bake. Unmold the cake and allow to cool on a wire rack. Once cool, Sprinkle the ricotta cake and saffron with a little’ powdered sugar or glazed ricotta and saffron cake with thick icing made with powdered sugar and a few drops of lemon or orange. Bon appétit!
THE PAIRING: The ricotta cake and saffron reminiscent in its scents and flavors of the filling pardulas famous Sardinian, and right in the ancient island of Msatiish (as it was called by the Greeks) Let's go fishing a liquor with saffron, the Villacidro, produced by the distillery Murgia di Villacidro (Active since 1882). His recipe is secret and based on twenty components, including anise and wild roots.