Thursday, August 4, 2016

Ricotta di Pecora Cake w/ Pistachios


This cake was a happy accident, believe it or not.

My local cheese shop posted on facebook that they got in Ricotta di Pecora, hurry up and get some before it is all gone......

I ran down and grabbed a container. Happily I ate it on toast with roasted cherry tomatoes and basil and moaned with each bite.

It is nothing like regular ricotta cheese, it is a sheep's milk cheese from Abruzzo, creamier, denser and more delicious than the cow's milk version. Sorry cows.
It is also used a lot in Italy to make cannoli filling.


I had some leftover from my pizzas, so decided on a cake.
Good choice.

If you can't find ricotta di pecora, then of course, use fresh ricotta as a substitute....it's all good.

I only had about 10 blueberries, hence the pathetic scattering of berries on top of the cake.
If you have raspberries or blueberries, by all means, throw them in!

This could be one of my top 10 cakes.....but I say that all the time, don't I? It's true.


Ricotta di Pecora Cake w/ Pistachios:

8 oz. container of Ricotta di Pecora (sheep's milk ricotta from Italy)
1 cup of ground pistachios (you can substitute almonds or almond meal)
3 eggs
1 stick (8 tbsp) butter, softened
1 cup sugar
1/4 tsp almond extract
1/2 cup flour
1 tsp baking powder
1/3 cup pistachios, chopped for the top
mixed berries for the top
12 ladyfingers (Savoyarde) biscuits mixed w/ 2 tbsp melted butter for the crust

Whip the ricotta w/ the eggs until nice and creamy. Add in the extract.

Mix in the sugar, butter and ground nuts.

Add in the flour and baking powder last to make a nice creamy batter. Set batter aside.

In a ziploc bag, roll out the 12 ladyfinger biscuits to make crumbs. Add them to a bowl and pour in 2 tbsp of melted butter and mix together.


In an 8" springform pan, pour out the buttery crumb mixture and pat down on the bottom of the pan and up some of the sides with your hands to form a crumb crust. It's ok if it is not even, as long as it is covering the bottom of the pan and some of the sides.


Pour the filling into the crumb crust and sprinkle with chopped pistachios and some berries if using.


Bake in a 350F preheated oven for 40-45 minutes until top is golden.
Let rest in pan 15 minutes before removing the ring mold of the cake pan.

I served this at room temperature, but would be fine stored in the fridge for a day or so.


FABULOUS.

6 comments:

Ciao Chow Linda said...

Oh lucky you finding that ricotta. You used it in a delicious way. Any left for me?

Anonymous said...

Stacey!

Omg, no words on how excited to see this recipe!!!

now got go on a hunt for the Pecora cheese!!

gorgeous!!

Michele

Stacey Snacks said...

Michele,

Do you live in NJ?
The Summit Cheese Shop gets it in once a month or so.
Call them and ask for Paul or Pam.

It is delicious.

Stacey

Anonymous said...


Stacey

THanks so much!! I grew up in Jersey but now live in NY
when I visit my brother will try that shop.. thank you!

oxox

Michele

David Schronce said...

Bless you Stacey. I convert a lot of your recipes into Low-Carb versions for myself and my bariatric surgery friends. SOME of them are impossible to convert and I just look longingly as I lick the screen, but THIS one will be a real triumph when i remove the carbs but retain that WONDERFUL flavor. THANK YOU!!

Carolyn said...

I am so wanting to make this! I am hoping Whole Foods has some of this ricotta!