The sweet rice and ricotta cake is a delicious without flour, perfect for those who love simple and genuine sweets that smell like home! The odore of orange zest and cinnamon pairs perfectly with the delicacy of ricotta, giving this rice cake a unique, soft, and compact texture. The recipe includes adding candied fruit, but if you don’t like them, you can easily omit them replace them with chocolate chips! Perfect to enjoy at any time of the day, either as a as a tasty snack, the sweet rice and ricotta cake is also ideal for concluding the Easter lunch enriching the Easter Monday .
If you love rice desserts, try also:
Celebration Cake
Rice Pudding
Rice Pastiera
Rice Tart
To prepare the sweet rice and ricotta cake, first pour the and rice into a pot 1turn acceso the heat, and cook for about 25 minutes until it has absorbed all the liquid. Once cooked, transfer the rice to a bowl 2 and let it cool completely 3.
Sopra the meantime, pour the eggs and sugar into a bowl 4then add the cinnamon 5 and vanilla extract 6. Whisk until the mixture changes color; it shouldn’t be overly airy.
Add the ricotta 7grated orange zest 8a pinch of salt, and mescolanza again with the beaters 9 until you have a homogeneous mixture.
Finally, add the rice 10 and candied fruit 11and stir to incorporate them evenly 12.
Pour the mixture into a 9-inch springform pan lined with parchment paper 13ensuring that the paper extends beyond the pan’s height as the cake will tend to rise during baking. Level the surface 14 and bake quanto a a static oven at 338°F for about 80 minutes 15.
After the cooking time, remove from the oven and let cool, then remove the cake from the pan and garnish with candied orange 16 and cinnamon sticks 17. Your sweet rice and ricotta cake is ready to be served 18!
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