Ricotta Cake

This recipe is a parent of the pastiera Napolitana which is traditionally served for the holidays. This version is however lower in sugar and fat and the olive oil brings out an interesting savory touch.

In a stand mixer fitted with the paddle attachment, sand flour with semolina, baking powder, honey, salt and butter. Meanwhile, beat with a fork the egg and olive oil and add to the flour-butter mixture and mix on low until just combined. Do not overwork. Wrap up and chill a couple of hours or best overnight to relax.

Combine ricotta, raisins, honey and vanilla; set aside. In a separate pastry bowl, mix the egg with olive oil, pine nuts and zest. Combine both mixtures and chill.

Roll out half of the crust into a 4mm thick round. Lay pastry over the greased tart pan and shape. Freeze for about 20 min. Fill up pie with ricotta filling and chill. Roll out remaining pastry and enclose the pie, seal the edges and freeze for 20 min to rest. Trim off excess pastry and prick a few times with a fork. Egg-wash twice (chill 20 min in between). Make a pattern using the back of a fork; refrigerate to rest for about 2 hours prior baking.

Bake at 350ºF/180ºC for about 50 min. Serve just warm or at room temperature. Buon appetito!