Italian · Dessert
Budino Di Ricotta
A light Italian ricotta cake flavored with lemon zest, cinnamon, and rum, with a tender crumb from beaten egg whites. This simple dessert can be served warm or cold, dusted with powdered sugar for an elegant finish.
The Method
Instructions
First, take your ricotta and give it a good mash until it's nice and smooth. Then, in a separate bowl, beat the egg yolks really well until they're lovely and creamy. Now, combine the ricotta with the beaten yolks, mixing them together gently but thoroughly so they become one beautiful mixture.
Next, it's time to add the flour, sugar, a pinch of cinnamon, some freshly grated lemon rind for that bright, zesty kick, and a splash of dark rum. Stir everything together really well, making sure the flour is fully incorporated and the mixture looks smooth and aromatic. If you have a food processor handy, this step can be a breeze, just pulse until everything comes together perfectly.
Now for the egg whites. Beat them until they form stiff peaks,this means when you lift your whisk out, the whites hold their shape really firmly without drooping. This step is key for giving your budino that lovely light texture. Once your egg whites are ready, gently fold them into your ricotta mixture. Use a spatula and take your time here, folding carefully so you keep all that air trapped inside.
Prepare a 25 centimeter cake tin by generously buttering it, then dust it with a little flour to prevent sticking. Pour your batter into the tin, smoothing the top with the back of a spoon or spatula.
Pop the tin into a preheated oven set to 180 degrees Celsius (or 160 degrees Celsius if you're using a fan oven , or gas mark 4 ). Bake for about 40 minutes , keeping an eye on it towards the end. You'll know it's done when the budino is firm to the touch and has a lovely golden top.
When it's ready, you can enjoy this delicious dessert either hot or cold, depending on what you fancy. Just before serving, dust it generously with icing sugar for that pretty, sweet finish. It's a comforting treat with a hint of spice and citrus that's just perfect any time of year.
Next, it's time to add the flour, sugar, a pinch of cinnamon, some freshly grated lemon rind for that bright, zesty kick, and a splash of dark rum. Stir everything together really well, making sure the flour is fully incorporated and the mixture looks smooth and aromatic. If you have a food processor handy, this step can be a breeze, just pulse until everything comes together perfectly.
Now for the egg whites. Beat them until they form stiff peaks,this means when you lift your whisk out, the whites hold their shape really firmly without drooping. This step is key for giving your budino that lovely light texture. Once your egg whites are ready, gently fold them into your ricotta mixture. Use a spatula and take your time here, folding carefully so you keep all that air trapped inside.
Prepare a 25 centimeter cake tin by generously buttering it, then dust it with a little flour to prevent sticking. Pour your batter into the tin, smoothing the top with the back of a spoon or spatula.
Pop the tin into a preheated oven set to 180 degrees Celsius (or 160 degrees Celsius if you're using a fan oven , or gas mark 4 ). Bake for about 40 minutes , keeping an eye on it towards the end. You'll know it's done when the budino is firm to the touch and has a lovely golden top.
When it's ready, you can enjoy this delicious dessert either hot or cold, depending on what you fancy. Just before serving, dust it generously with icing sugar for that pretty, sweet finish. It's a comforting treat with a hint of spice and citrus that's just perfect any time of year.
Pairs Well With
