This ricotta ring cake is extremely easy-to-make and it is similar to yogurt cake. Italians usually enjoy It at breakfast, or as an afternoon snack. It is very delicious! The texture could vary depending on the type of ricotta. In Italy, each region has its own ciambella version. You will need 30 minutes to prepare it, 20 minutes to soak, and 40 minutes to cook. Here is the recipe:
- 60 g (2¼ oz./1/3 cup) raisins
- 1 small glass (approximately 55 ml/1¾ fl oz.) anise-flavored liqueur or rum
- 3 eggs
- 200 g (7 oz.) raw (demerara) sugar
- 250 g (9 oz.) ricotta cheese
- 150 g (5½ oz./1 cup) butter, melted and cooled, plus 10 g (¼ oz.) extra, for greasing
- 150 g (5½ oz.) plain (all-purpose) flour, plus extra, for coating
- 100 g (3½ oz.) potato starch
- 1 teaspoon baking powder (preferably organic)
- 40 g (1½ oz./¼ cup) pine nuts or pistachio nuts
- Preheat the oven to 180°C (350°F). In a small bowl, soak the raisins in the alcohol for 20 minutes. In a large bowl, beat the eggs with the sugar until the mixture is pale and light and has doubled in volume. Mix in the ricotta, then the butter, beating continuously.
- Sift together the flour, potato starch, and baking powder and gradually add them to the mixture, stirring to combine well. Drain the raisins, reserving the alcohol they were soaked in. Coat the raisins in a little flour (this will stop them from sinking to the base of the tin), then add to the mixture with the pine nuts and 40 ml (1¼ fl oz) of the reserved alcohol.
- Grease a 24–26 cm (9½–10½ inch) ring tin, pour in the cake batter and bake for 40 minutes, or until golden. Serve warm or at room temperature.