Italian Cakes & Dessert Recipes Italian Easter Recipes


A fantastic recipe straight from Italy.

Let me know how you like it!!!





  • 1 1/2 cups (6 oz) blanched slivered almonds
  • 6 large eggs
  • 1 1/2 pounds well drained Ricotta (3 cups)
  • 1/2 cup sugar
  • Grated zest of 2 large oranges
  • 1/4 cup orange liqueur
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg 



  • Zest of 3 large oranges
  • 1 cup water
  • 1 cup sugar
  • 1/2 cup (4 oz) Creme Fraiche (panna acida)
  • Fresh mint leaves for garnish




  • Pre-heat oven to 350 degrees
  • Spread almonds on a cookie sheet and bake until light brown.
  • Remove and set on a rack to cool.
  • Reduce oven temperature to 325 degrees.
  • Grind almonds into a fine meal in a bowl or food processor.
  • Add the eggs, ricotta, sugar, orange zest,orange liquor, vanilla and nutmeg.
  • Process until well mixed, smooth, and fluffy.
  • Liberally butter a 9 or 10 inch quiche dish or a glass or ceramic pie plate. (You could also use a a tart pan with a removable bottom.)
  • Pour the batter int the dish, filling almost up to the top of the pan.
  • Transfer to the oven.
  • Bake for 1 hour.
  • The tart will puff up while baking.
  • Remove and place on a rack to cool for 1 hour. Set aside and refrigerate for at least 1 hour.
  • For the topping, peel the zest from the oranges and cut into long, very thin strips.
  • Be careful to remove only the peel and not the white pith underneath.
  • Combine the water and the sugar in a small saucepan.
  • Bring to a simmer over low heat, add orange zest and cook slowly for 1 hour.
  • If syrup becomes too dry add a little more water.
  • Turn off heat and add cinnamon stick. Set aside.
  • Just before serving time, remove the candied orange zest from the syrup and shake off the excess syrup.
  • Reserve syrup and set aside.
  • Place 1 tablespoon of sugar on a piece of waxed paper.
  • Place the zest on the sugar an toss well to coat with sugar.
  • Place orange rind on the top of the tart and distribute evenly over the tart. 

    To serve, cut the tart into wedges. Place on serving plates, top with a dollop of Creme Frauche, and drizzle a reaspoon of the reserved syrup on top.

Garnish with mint leaves.


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