Original recipe by Mario Batali (I modified ingredients slightly).
I had no idea that ricotta cake existed, but apparently it does, because here it is! This was extremely easy to make. You basically just mix everything together and throw it into the oven. BAM! (Sorry, Emeril.)
You’re supposed to use a cake pan, but I used ramekins because they are more fun. These are excellent served with fresh fruit, either for dessert or (gasp!) breakfast. It’s got eggs and cheese. It’s totally breakfast material.
Please excuse my wonky measurements. I halved the recipe, and dividing 3/4 by 2 is more difficult than it looks.
Olive oil, for greasing the ramekins
1/2 C + 6 TB ricotta cheese
1/3 C sugar
zest of 1 orange
1.5 eggs, separated (this is the most annoying part.)
Combine the ricotta, sugar, orange zest and egg yolks.
Mix until combined. Add half of the egg whites to the mix and stir, then add the other half and stir.
Grease the ramekins (my batter fit into 3).
Divide the batter into the ramekins, and put in a 300 degree oven for 30 minutes, until the tops are light golden brown.
And that’s all!
Except for the eating part, of course. That is is best part of the whole baking experience!
Oh, yes, ricotta cake. You make me happy.