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A sweet and moist Ricotta Cake with a lovely scent of orange. To be made not only at Christmas but for every holiday and all special occasions as well.
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Wellllllllll, after I got all my ingredients I discovered I only had a 7 inch spring form pan, so I did what I often do. . . figure it out!!! I used approx. 2+ lbs. of ricotta, six eggs, and about 7 oz. sugar. In addition to the zests indicated in the recipe, I used the zest of one additional lemon since they were both small. I must admit, I had some question whether this extremely simple recipe would turn out OK. . .just ricotta, eggs, sugar, and zest. Bellissima. . .it is wonderful!!! I guess I was naughty--eating a piece before Christmas, but I couldn't help myself! And I feel healthy eating it, too!! It will be a lovely Christmas dessert with the fresh raspberries I bought today. Grazie mille!
Review by the6jordans ,
Saturday, 07 April 2012
This is like my Mama's except I added a tablespoon each of orange and lemon juice. So Good!
Review by pizzsa ,
Monday, 23 April 2012
Great recipe..easy to make and delicious!!
Review by colletti ,
Monday, 18 November 2013
Bravissima Nonna Romana!! I made this cake for my mamma's birthday and made her cry! Nothing like this can be bought in a store and the flavors bring you back to Italy. I topped the cake with candied orange and lemon peel twists which we served with our espresso! Grazie Rossella!
Review by debbie cocuzzo jackson ,
Thursday, 26 December 2013
Made this cake
Simple and delicious
I LOVE IT ?????
Review by Joyceburns ,
Tuesday, 31 December 2013
Awesome simple recipe. Tastes delicious
Happy New Year
Review by Debs ,
Wednesday, 16 April 2014
I am so afraid of spring form pans... can I use anything else to make this??
Review by Amascari ,
Monday, 28 April 2014
I tried this recipe as part of an italian dinner I made for friends this past weekend. I liked the simplicity of this cake and the great reviews. I have to say: total success! This cake is delicious and so easy. I added a tablespoon of orange and lemon juice as per a previous review. I also made a raspberry sauce to pour over the cake. I will be making this cake again. Thank you for this recipe.
Review by Amy Demma ,
Wednesday, 26 November 2014
Loved how easy this recipe was. Made for Thanksgiving and as this is the night before, I have not yet tasted....but how could it not be fabulous given the ingredients. I had a problem w/overcooking, though. At about 20 mins into the second phase of baking the top started to burn. I took it out of the over, it is firm and I am sure cooked but the top is pretty burnt. Any input on how to rectify for next time would be appreciated. Ricotta cheesecake happens to be my favorite Italian sweet treat and I would really like to be able to rely on this recipe. Many thanks!!!
Review by Rosettaw ,
Thursday, 20 August 2015
OK,so my springform pan unlocked and most of my batter fell on the floor. So, I decided to bake the remaining batter in muffin pans. 2 ice cream scoops in each buttered pan, bake half the time (15 min. @ 425 & 20 min. @ 380). Turned out nicely browned, beautiful texture, and lovely taste that I remember from my childhood. Thank you, Rossella!
Review by maryjberger ,
Saturday, 19 December 2015
Easy to make. Wonderful texture and taste. The ingredients are simple. I use fresh whole milk ricotta and also, I added the juice of a small lemon as well as the zest. My personal and family taste.
Review by smoobiedee ,
Monday, 08 February 2016
Hi everyone, I, too, only had a 2lb container of ricotta, so I followed the decreased ingredients. OMG, the most delicious cake ever! I added the juice of the orange and lemon as well and the citrus just added an extra zing. I told my sister about this cake and she made it today. Left a message on my phone "Deeeelish"! This cake will be made over and over again - thanks Nonna!