The ricotta cake with candied citron and pistachios is a dessert to prepare as spring approaches, especially at Easter. Extremely creamy and delicate, scented with citron and enriched with pistachios and pink sugar crystal decorations.
It is made with a disk of shortcrust pastry at the base, then filled with ricotta and citron, decorated with a braided crown of shortcrust pastry embellished with chopped pistachios and finished with sugar crystals. If you want to try a similar cake made with ready-made puff pastry instead, read the recipe for the sfogliatella-style cake.
It seems difficult but actually you will have no trouble making it, follow me step by step and you will make this exquisite ricotta cake with candied citron and pistachios too. The ingredient quantities are for a springform pan 20/22 cm in diameter (about 8–8 2/3 inches).
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 egg
- 6 tbsp butter (soft)
- 1 1/2 tbsp sunflower oil
- 1 pinch salt
- to taste lemon zest (grated)
- 1 1/2 cups ricotta
- 2/3 cup cream cheese (like Philadelphia)
- 1/2 cup granulated sugar
- 7 tbsp butter (soft)
- 3 oz candied citron (diced)
- 3 whole eggs (+ 1 egg yolk)
- 3 tbsp all-purpose flour
- 2 tbsp semolina
- 1 bean vanilla (or vanillin or vanilla extract)
- to taste pistachios (chopped)
- to taste pink sugar crystals
Preparation
In a bowl put all the ingredients for the shortcrust pastry, the flour, the egg, the sugar, the soft butter at room temperature, the oil, a pinch of salt and the grated lemon zest.
Knead and form a smooth, compact ball of dough.
Wrap it in cling film and let it rest in the refrigerator for 30 minutes.
In a bowl put all the ingredients for the ricotta filling which, against every rule, we will blend all together including the candied fruit, using an electric whisk at low speed.
Turn the electric mixer on only for a few seconds at low speed, otherwise the mixture becomes too liquid.
Then continue mixing by hand with a whisk to remove any lumps from the ricotta.
After the resting time for the shortcrust, take it out of the fridge and work it for a few seconds, then cut it into two parts.
Grease and flour a springform pan or spray it with release spray. Roll out half of the dough and place it on the bottom of the pan forming a disk.
Now pour the ricotta mixture into the pan and spread it evenly with a spoon.
With the other half of the shortcrust dough form three cylinders about 40 cm long (about 16 inches) and braid them. Place the braid on top of the ricotta, around the edges of the pan, and seal the ends together.
Cover the entire surface of the cake with chopped pistachios.
Preheat the oven and bake the ricotta cake at 160°C (320°F) for about 1 hour, until it has taken on an amber color.
Turn off the oven, leave the door ajar and remove the cake once it has cooled down a bit.
When it is completely cool, remove it from the pan and decorate with pink sugar crystals. It keeps in the refrigerator for several days, if you can resist eating it all.
