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Grated Ricotta Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a huge favourite of mine. You can use either ricotta or cottage cheese or the like, whatever you feel confident for making this cake.

This is a huge favourite of mine. You can use either ricotta or cottage cheese or the like, whatever you feel confident for making this cake.

Ingredients

Serves: 6

Metric Cups

For the Pastry

  • 400 grams flour
  • 150 grams caster sugar
  • 1 medium egg yolk
  • 250 grams butter (or margarine)
  • 30 grams unsweetened cocoa powder
  • 10 grams vanilla sugar
  • 6 grams baking powder
  • 1 sprinkling of semolina (for sprinkling)

For the Filling

  • 750 grams ricotta cheese
  • 3 medium egg yolks
  • 250 grams icing sugar
  • 4 medium egg whites (whisked)

For the Pastry

  • 14 ounces flour
  • 5 ounces superfine sugar
  • 1 medium egg yolk
  • 9 ounces butter (or margarine)
  • 1 ounce unsweetened cocoa powder
  • ounce vanilla sugar
  • ounce baking powder
  • 1 sprinkling of semolina (for sprinkling)

For the Filling

  • 26 ounces ricotta cheese
  • 3 medium egg yolks
  • 9 ounces confectioners' sugar
  • 4 medium egg whites (whisked)

Method

Grated Ricotta Cake is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the ingredients for the pastry like when you are making short bread. Put in the fridge for an hour.
  • Stir well the ricotta with the yolks and sugar, and then add the whisked egg whites carefully.
  • Half the pastry and grate one half (use the bigger cheese grater) in a baking pan. (If you want to save time, you can just roll it out to fit in a 35x25 cm pan).
  • Sprinkle semolina on top, so that the filling wouldn't wet the pastry.
  • Spread the filling on top, and grate the rest of the pastry on top.
  • Bake in preheated oven at 170-180 C until whisker comes out clean (at least from the pastry). Slice in about 2.5x3.5 cm cubes.
  • Mix the ingredients for the pastry like when you are making short bread. Put in the fridge for an hour.
  • Stir well the ricotta with the yolks and sugar, and then add the whisked egg whites carefully.
  • Half the pastry and grate one half (use the bigger cheese grater) in a baking pan. (If you want to save time, you can just roll it out to fit in a 35x25 cm pan).
  • Sprinkle semolina on top, so that the filling wouldn't wet the pastry.
  • Spread the filling on top, and grate the rest of the pastry on top.
  • Bake in preheated oven at 170-180 C until whisker comes out clean (at least from the pastry). Slice in about 2.5x3.5 cm cubes.
  • Tell us what you think

    What 1 Other has said

    • Would love to see how the cake looks, pls can you post a photo.

      Posted by ddree on 13th September 2014
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