#Lucca: here is one of my favourite easy cakes: #Tuscan Soft Ricotta Cake (#Torta Toscana alla Ricotta)

Easy and soft ricotta cake (torta toscana alla Ricotta)

I came back from the mountain for two days. To see my house, you would not think of complete chaos … and yet the bags to empty. I love that little house near Sestola where I take refuge when I want to pull a little ‘plug. The Christmas season is pretty intense, lunch is done at my home, with my ‘extended’ family, my daughters were both born in December… and so I always have a pile of things to do.

Finding myself in the mountains gives me a sense of peace and brotherhood to the world, it is like seeing a lot of things from a different perspective, hushed. Usually, while the fireplace crackles and we look at a film, it’s snowing outside and it falls a sudden silence that lasts as long as the white that surrounds us.

Unfortunately for this year … no snow. And so Ginny and I have cooked a lot of good things: tortellini prepared by the expert Adriana’s hands, a delicious sauce for meat based on vinegar, and a very simple cake that has astonished us for its goodness.

While waiting to introduce you all, this cake is just what I want to talk about, because it is typically Tuscan and evokes ancient flavors, but most of all … it’s incredibly good!
I am happy that Ginny has a soft spot for cooking … it’s a good fork just like me and I’m sure that food will give her a lot of satisfaction.
But let’s not forget our cake, try it, it’s very easy but the taste is “perfect”; what do you think about it? Here it is!

Easy and soft ricotta cake (torta toscana alla ricotta)

Easy Soft Ricotta Cake

Successful easy Tuscan cake
Author: Erika Elia
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 70 minutes
Ingredients

12 oz ricotta (possibly from sheep)
2 cups all-purpose flour
9 oz sugar
4 oz unsalted butter
3 eggs
1organic lemon
2 tsp vanilla extract
3 tsp baking powder
1 packet pine nuts

Cooking Directions

Soften the butter at room temperature. Mix this with the sugar and eggs until you have a fairly foamy consistency.
Preheat oven to 350 °F
Sieve the ricotta and add the lemon zest, vanilla extract, sieved flour, and just finally the baking powder.
Line a cake pan (24 cm in diameter) with parchment paper and pour in the mixture. Wait about 5 minutes so that the dough in the pan can adjust and finally sprinkle the surface with the pine nuts.
Bake the cake in the oven for about 40 minutes.
Do the toothpick test to check cooking.

Salva