Pastiera With Strawberry Sauce - Easter Ricotta Cake
Recipe: #2786
November 19, 2011
Categories: Eggs, Raspberry, Strawberry, British, Pacific Northwest, Pacific Rim, Brunch, Easter, Oven Bake, Vegetarian, more
"This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Marth Stewart Living. "
Original is 18 servings
Ingredients
Nutritional
- Serving Size: 1 (199.7 g)
- Calories 223.8
- Total Fat - 11.4 g
- Saturated Fat - 6.1 g
- Cholesterol - 72.3 mg
- Sodium - 220.4 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 0.7 g
- Sugars - 4 g
- Protein - 13.4 g
- Calcium - 327.7 mg
- Iron - 0.9 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Bring milk to a boil in a large sauce pan over medium high heat. Stir in rice, cinnamon, salt and vanilla bean. Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes. Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally. Discard vanilla bean.
Step 2
Preheat oven to 350°F degrees. Butter and flour an 8-inch springform pan.
Step 3
In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula. Pour into prepared pan. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
Step 4
Transfer pan to cooling rack. When cake has cooled completely, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving plate. Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
Step 5
Sauce: Combine all ingredients in a medium nonreactive saucepan. Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes. Serve warm or at room temperature.
Tips
No special items needed.
0 Reviews
You'll Also Love
