Cassola

This post is also available in Italiano

There are some recipes – sometimes even very easy ones – that just refuse to come out as they should: you try and try and – damn! – they still feel so and so, not as good as you would expect, not as close to the idea in your head. The Roman cassola, a very simple ricotta cake of the Jewish Italian tradition, has long been one of those recipes that I could not manage to “tame”: on the first attempt the texture was wrong, on the second you could taste the eggs too much, on the third I put too much cinnamon…

Roman Cassola, Jewish Italian ricotta cake

Then, finally, I found the right recipe, which I’m sharing with you today, but you can not imagine how much effort and how many ingredients I wasted to get to it! Now you can save yourself countless failed attempts like mine and enjoy the cake immediately!

Cassola
Tipo di portata: Dessert
Cucina: Italiana
Tempo di preparazione: 
Tempo di cottura: 
Tempo totale: 
Porzioni: 20 cm diameter cake
 
Ingredienti
  • 500 g ricotta cheese (best if from sheep rather than cow, but cow will do too)
  • 150 g sugar
  • 3 eggs
  • 1 tsp cinnamon
  • 50 g raisins, soaked in hot water
  • butter, to grease the mold
  • breadcrumbs, to dust the mold
Procedimento
  1. Drain the ricotta in a fine colander for an hour, until it's dry and firm. Meanwhile, preheat the oven to 180° C.
  2. In a large bowl, mix ricotta, sugar, and cinnamon with a wooden spoon, then add the eggs one at a time and continue to mix to obtain a smooth and homogeneous batter. Finally, add raisins to the batter and mix them in evenly.
  3. Grease a 20 cm hinge mold with a little butter, then sprinkle it with breadcrumbs.
  4. Pour the batter into the mold and cook the cassola in the hot oven for about 50 minutes.
  5. Remove the cassola from the oven and let it cool completely before removing it from the mold.
  6. Serve cold or at room temperature.

 

2 commenti

  • cristina

    Fatta e rifatta: ottima ricetta!Personalmente la trovo molto dolce e ho ridotto lo zucchero a 120 gr.Si fa in pochissimo tempo e il risultato e’ davvero straordinario.

  • Gloria

    La Cassola è dolce buonissimo e ottimo anche per gli intolleranti al glutine sostituendo il pagrattato! Io però batto i tuorli con lo zucchero e alla fine aggiungo le chiare montate! Il risultato finale è sempre una torta che si appiattisce ma mi sembra venga più soffice! Che ne pensi?

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