Italy Week: Recreate This Delicious Sicilian Torta Easily With This Simple Recipe
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We couldn’t have a week filled with Italian goodness without including a delicious bake! Filled with authentic ingredients from Sicily, this delightful cake, or Torta as it is known as in Italy, has a creamy taste that is easy to replicate! Get ready to be wowed by this citrus filled Sicilian wonder that you won't be able to stop baking throughout the summer!
Good Morning Lovelies,
I am often left dreaming about the golden trays of cakes and bakes that my family would buy for us all to enjoy when we went on holiday there! Whenever we find them in the UK, I have to buy my family a tray to bring that authentic Italian taste into our homes again!
However, I am also always in awe of how the bakers do it and often find myself wanting to copy them if I can. Especially when it comes to summer and Easter time, when they really know how to make something that everyone wants to eat.
Therefore, I have come up with a super easy recipe that is full to the brim with flavours from my dad’s homeland, Sicily, which will have you making it again and again. This Sicilian orange and almond ricotta cake is a real slice of Sicilian sunshine…
Ingredients
250g of Full-Fat Ricotta
150g of Caster Sugar
Two Large Eggs
The Zest of One Orange
60ml of Orange Juice
100g of Ground Almonds
100g of Plain Flour
One Teaspoon of Baking Powder
One Teaspoon of Vanilla Extract
A Pinch of Salt
Icing Sugar, For Dusting
OPTIONAL: 50g of Chocolate Chips OR A Handful of Chopped Pistachios
Tools
Baking Paper
A 20cm Round Cake Tin
Two Mixing Bowls
Two Mixing Spoons
Method
- Start by preheating your own to 180°C, before greasing and lining your cake tin. Place to one side.
- Grabbing a mixing bowl, add in the ricotta and sugar and beat together. Then add in the eggs one at a time and mix together until fully combined.
- Next, add in the orange zest, juice and vanilla extract and stir again.
- Grab your second mixing bowl and add in the flour, almonds, baking powder and salt, before mixing to combine fully.
- Carefully fold the dry ingredients into the wet mixture. If you are using the pistachios or chocolate chips, you can add them in here.
- When ready, pour the mixture into your cake tin and pop into the oven for 35-45 minutes, until golden and a skewer comes out clean.
- Once the bake is cooked, remove from the oven and allow it to cool completely before dusting with icing sugar and decorating with extra almonds or fruit if you want to.
This bake has everything that you could want from an Italian dish and is perfect if eaten fresh or the next day! In fact, it is even better the day after as the citrus really infuses into the sponge leading to a more intense flavour! One that resembles all the best bits from the country!
Grab an Aperol lovelies and tuck in!
Joey X
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