Cake of the Roman Jewish tradition that enhances one of the raw materials most dear to us: sheep ricotta.
This dessert has few ingredients and is quite simple to make.
In ancient times, it was cooked in a pan. I prefer baking it.
This recipe is typical of a Jewish holiday in which many dairy products are eaten: the Shavuot.
This recipe, the one that came to me which is absolutely the best and which I slightly modified, is by Bruna Tedeschi.
Cassola
- Preparation time: 60 minutes
- Ingredients for a 7 7⁄8 inch baking tin
- Difficulty: Easy recipe
- Ingredients
- 600 gr or 1 lb 5 oz of sheep ricotta
- 80 gr or 3 oz of granulated sugar
- 4 eggs
- 100 gr or 4 oz of raisins
- 1 grated orange peel
- Cinnamon powder to taste
- Salt to taste
- Butter and breadcrumbs to grease the pan
- Instructions
- Soak the raisins in hot water for about ten minutes. Drain them and squeeze them well. Put them in the freezer to cool.
- Sift the ricotta and whip it together with the sugar. Add the eggs, one at a time. Continue stirring. Add the orange peel, the cinnamon, and a pinch of salt.
- At the end, add the raisins lightly floured.
- Grease a 7 7⁄8inch baking tin well and sprinkle with breadcrumbs. Pour in the ricotta mixture.
- Bake at 350°F for about forty minutes.
- Serve cold with icing sugar sprinkled on top.
Tips to ensure the success of the dish:
- It is better to buy the ricotta the day before and leave it in the fridge on a sieve to drain the serum.
- The raisins must first be chilled well and then sprinkled lightly with flour, passing them through a strainer to remove any excess flour.
- The cake will grow in the oven a little, but once baked on a serving dish, it will tend to decrease in height. This is normal.
