Baked Ricotta Torte

Made with Perfect Italiano™ Ricotta



Preparation Time:

15 minutes

Cooking Time:

1 hour, 5 minutes


  • 3 x 250g tubs Perfect Italiano™ Ricotta
  • 1 cup sugar
  • 4 egg yolks
  • 1 tsp vanilla extract
  • ¼ cup thickened cream
  • 4 egg whites
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 2 tbsp raisins soaked in 2 tbsp brandy
  • 2 tbsp softened butter
  • 4 digestive biscuits, crushed
  • ¼ cup slivered almonds 
  • icing sugar to dust


  1. Preheat oven to 210°C.
  2. Place ricotta in a sieve over a bowl for a few minutes to drain.
  3. Place ricotta and sugar in a large bowl and mix well
  4. Add egg yolks and vanilla and mix until smooth. Stir in cream.
  5. Whip egg whites in a separate bowl until stiff peaks form. Fold gently into Ricotta mixture along with raisins, lemon and orange rind.
  6. Grease a 22 cm round springform cake pan with butter and sprinkle with biscuit crumbs. Pour filling into tin and smooth surface with a spatula. Sprinkle almonds over the top of the filling.
  7. Place in oven and bake for 10 minutes, then reduce heat to 180°C and continue to cook for another 40-45 minutes, or until the cake is nicely browned on top and just set.
  8. Remove from the oven and allow to cool.
  9. Dust with icing sugar to serve.