Yep, another ricotta cake! I cannot stop baking with ricotta!
This one with ricotta and amaretti cookies is special and I have been making it for years.
In fact it was already on the blog. I made it a long time ago when I just started blogging but the photos were not clear. I thought I should give this cake the attention it deserves and as I made it yesterday for my friends I took step by step photos.
My goal is to make easy to follow recipes so I can get as many people as possible into cooking and baking.
There are far too many ready meals and convenience foods around and we don't want to lose the art of baking and most of all cooking a decent meal in the evening to keep us healthy and happy!
- Prep Time : 25 minutes
- Cook Time : 45 minutes
Whip 1 egg with 100 g of sugar to a creamy consistency. Add the melted butter, milk, vanilla and the liquor.
Add the sifted flour and stir well.
Grease a round baking tin (approx. diameter 23cm, 9 inches) and put the mixture on it spreading and leveling it well.
Whip the other two eggs with 120 g of sugar;
add the ricotta and the crushed amaretti biscuits. Mix well.
Pour it on top of the other mixture. Level it well with a spoon.
Sprinkle with the ground nuts.
Cook for 45 minutes at 180C or 356 F.