recipes
Soft ricotta and chocolate cake
2021-05-29
Ingredients
- 250g semolina rimacinata
- 500g caster sugar (Lamb brand)
- 500g ricotta (Benna)
- 6 eggs
- 50g butter
- 1 litre milk (Benna)
- 200g dark chocolate (Lamb brand)
- 100g candied peel
- 1 tbsp. orange blossom water
- 1 tsp cinnamon powder
- Icing sugar for dusting
Method
Pour the milk into a double bottom saucepan together with the butter, when milk is hot and butter is melted, whisk in the semolina, whisking constantly for 5 minutes until mixture thickens and is free of lumps. Remove from heat, whisk in the eggs together with the sugar, next add in the ricotta, candied fruit, orange blossom water & cinnamon. Break the chocolate into small pieces and whisk it in the batter. Pour mixture into a greased 30cm cake tin and bake in a pre heated oven at 180°C for approximately 1 hour. Allow to cool and serve dusted with icing sugar.
our sponsors
Kejk artab tal-irkotta u ċ-ċikkulata
Ingredients
- 250g semolina rimacinata
- 500g zokkor
- 500g irkotta
- 6 bajdiet
- 50g butir
- litru ħalib
- 200g ċikkulata skura
- 100g konfettura
- mgħarfa ilma żahar
- kuċċarina kannella
- zokkor fin
Method
Ferra’ l-ħalib ġo kazzola flimkien mal-butir, meta l-ħalib ikun jaħraq u l-butir idub, ħawwad is-smid, ħawwad kontinwament għal 5 minuti sakemm it-taħlita tiħxien u tkun bla ċapep. Neħħi minn fuq in-nar, ħawwad il-bajd flimkien maz-zokkor, imbagħad, żid l-irkotta, il-konfettura, l-ilma żahar u l-kannella. Aqsam iċ-ċikkulata f’biċċiet żgħar u ħawwadha fit-taħlita. Ferra’ t-taħlita ġo landa tal-kejk ta’ 30ċm midluka bix-xaħam u aħmi ġo forn imsaħħan minn qabel f’temperatura ta’ 180°C għal madwar siegħa. Ħallih jiksaħ u servi biz-zokkor fin fil-wiċċ.
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.