This is a truly irresistible dessert. Its filling combines a soft and moist Sicilian ricotta cheese, saffron and orange zest. The crunchy short crust pastry shell is here replaced by a soft cocoa base with an almost impalpable consistency.
A simple and genuine cake, but it is so original and tasty that you will make a great impression if served at the end of the meal, on the occasion of a special dinner or party.
Ingredients
For the base
For the filling
Steps
– separate the egg whites form the yolks in two distinct bowls;
– add the sugar and the oil to the yolks, whip till you get a smooth cream;
– sift the flour, cocoa powder, ground cinnamon and the bicarbonate of soda onto them, then mix well;
– take the bowl with the egg whites, add a pinch of salt and whip them until stiff;
– pour the stiffed whites onto the cake mixture, and fold gently to incorporate them into the dough;
– grease a 22 cm diameter soft tart mold, pour the cake mixture onto it and bake in pre-heated static oven at 175 degrees for about 25/30 minutes;
– remove the cake form the oven and allow it to cool down onto a wire cooling rack;
– once cool, remove the cake from the mold;
– use a brush to make the cake soaking wet with the liquor;
– take a clean bowl and sift the ricotta onto it;
– sift the icing sugar onto the cheese, then whip till you get a smooth cream;
– add the saffron and the grated orange zest and mix well;
– pour the thus obtained filling onto the cake;
– keep refrigerated for at least 2 hours before serving;
Varied doses for servings