Caserta Ricotta Cake Recipe

Name: Caserta Ricotta Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 CUP WHEAT (GRAIN); 2 CUPS MILK; THE RIND OF ONE LEMON GRATED; 2 1/4 TSP CINNAMON; 1 CUP SUGAR; 1LB RICOTTA; 4 EGGS SEPARATED; 1 CUP CANDIED CITRUS OR RASINS OR COMBO; 1/4 CUP CONF SUGAR; 2 AND 1/2 TBSP ORANGE FLOWER WATER; FOR THE DOUGH; FOR THE DOUGH; 2 1/2 CUPS FLOUR; 3/4 CUP SUGAR; 2/3 CUP BUTTER; 3 EGG YOLKS; BUTTER FOR GREASING

Servings: persons

1 CUP WHEAT (GRAIN)
2 CUPS MILK
THE RIND OF ONE LEMON GRATED
2 1/4 TSP CINNAMON
1 CUP SUGAR
1LB RICOTTA
4 EGGS SEPARATED
1 CUP CANDIED CITRUS OR RASINS OR COMBO
1/4 CUP CONF SUGAR
2 AND 1/2 TBSP ORANGE FLOWER WATER
FOR THE DOUGH
FOR THE DOUGH
2 1/2 CUPS FLOUR
3/4 CUP SUGAR
2/3 CUP BUTTER
3 EGG YOLKS
BUTTER FOR GREASING

1
TO MAKE THE FILLING SOAK THE WHEAT IN WATER FOR 3 DAYS, CHANGING WATER DAILY.
2
DRAIN AND BOIL GRAIN FOR 15 MINUTES IN FRESH WATER.
3
DRAIN
4
PUT GRAIN IN PAN WITH HOT MILK HALF OF THE LEMON RIND A PINCH OF CINNAMON AND 1 TABLESPOON SUGAR AND COOK TIL MILK IS COMPLETELY ABSORBED.
5
BEAT THE RICOTTA IN A BOWL UNTIL CREAMY. STIR IN THE EGG YOLKS, CANDIED FRUITS AND OR RAISINS,THE REMAINING CINNAMON, SUGAR,ORNAGE WATER, LEMON RIND AND FINALLY THE WHEAT. LEAVE TO REST IN REFIRGERATOR, WHEN READY TO MAKE CAKE...BEAT THE EGG WHITES TIL STIFF AND FOLD INTO THE RICOTTA WHEAT MIXTURE.
6
DOUGH
7
TO MAKE DOUGH,
8
PUT FLOUR ON WORK SURFACE MIX IN SUGAR BUTTER AND EGG YOLKS WORK TO FORM DOUGH. LET REST 1 HOUR IN REFR.
9
GREASE 11 INCH SPRINGFORM PAN WITH BUTTER. ROLL OUT 3/4 OF DOUGH IN TO A 1 INCH THICK CIRCLE. PLACE IN PAN COVERING BOTTOM AND SIDES.
10
PUT FILLING IN PAN. COVER WITH STRIPS OF DOUGH IN LATTICE FORMATION.
11
BAKE AT 350 FOR ONE HOUR OR UNTIL CAKE IS BEAUTIFUL GOLDEN COLOR. LET COOL ON WIRE RACK. THEN DREDGE WITH CONF SUGAR

1484

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 CUP WHEAT (GRAIN), 2 CUPS MILK, THE RIND OF ONE LEMON GRATED, 2 1/4 TSP CINNAMON, and more.

Yes, Caserta Ricotta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caserta Ricotta Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions