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+ servings
Cassola - Torta di ricotta giudaico-romanesca


Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Italiana
Servings 20 cm diameter cake


  • 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


  • Drain the ricotta in a fine colander for an hour, until it's dry and firm. Meanwhile, preheat the oven to 180° C.
  • 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.
  • Grease a 20 cm hinge mold with a little butter, then sprinkle it with breadcrumbs.
  • Pour the batter into the mold and cook the cassola in the hot oven for about 50 minutes.
  • Remove the cassola from the oven and let it cool completely before removing it from the mold.
  • Serve cold or at room temperature.
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