The Ricotta Cake with Rosolio is a recipe that I found in a recipe book dedicated to Puglia, I returned a few days ago from a wonderful holiday in Salento and I like to find some flavours that I left there.. the Ricotta Cake with Rosolio is really simple to make and made with genuine ingredients.. the recipe speaks of "rosolio" which is a liqueur made with rose petals or simply using other natural flavours, I used Strega but you can choose what you like best.. dose for a 22 cm baking pan..
Ingredients:
- 300 g of ricotta
- 3 tablespoons of milk
- 3 eggs
- 150 g of sugar
- 50 g of Ruggeri Organic Arifa flour
- 50 g of starch
- a sachet of baking powder
- 3 tablespoons of Strega liqueur
- 50 g of flaked almonds
To prepare the Ricotta and Rosolio Cake, start like this... put the ricotta in a bowl and work it into a cream with a wooden spoon, adding the milk little by little... in another bowl, shell only the egg yolks, keeping the egg whites aside, add the sugar and beat with an electric whisk until they are fluffy and frothy... incorporate the ricotta into the eggs, then add the flour, starch, yeast, and the Rosolio... finally, the egg whites kept aside, whipped until stiff, mixing delicately...
butter and flour the cake tin. Pour the prepared mixture into it, then
sprinkle the almond flakes on top...bake in a hot oven at 200°C for 45 minutes...your Ricotta and Rosolio Cake is ready!!
