We have just have had a touch and go visit from a dear friend from Puglia, the heel of Italy and a place I love. He is one of the group responsible for Slow Food Puglia so you can understand that yesterday was filled with eating and talking a go go. He came with his car filled with wine and food and he has the nicest of mothers who had got up really early (I actually wonder if she went to sleep at all) to make us two types of fresh pasta and a wonderful strawberry cake.

strawberry cake1

And he had passed a particular cheese producer to buy just made buffalo mozzarella and other incredible cheese. I have no words for how that mozzarella tasted… And I never stop to be amazed how much good food you find here, there’s always something new and delicious to try. Not to speak about all the knowledge and interest people possess and diffuse for our gain and I just feel more and more ignorant the more I discover. You just can’t grow tired of food in Italy, yes, it can get a bit too much sometimes but that feeling quickly pass and there’s always something new to lure you into it’s jaws again. Per fortuna! You will probably hear more about this friend because we are hoping to make some posts about Apulian cooking or baking!

But now over to something completely different, a ricotta and white chocolate cake with a hint of whisky.

ricotta cake12


3 eggs
200 ml / 0.85 cup sugar
150 g / 5.3 oz ricotta
75 g / 2.6 oz butter
100 g/ 3.5 oz white chocolate, chopped
4 tbsp whiskey
300 ml / 1.3 cup flour
1 tsp baking powder

– Melt the butter.
– Whisk egg and sugar for 2-3 minutes and then add the ricotta that you have either mashed very well or passed through a not too finely meshed sieve.
– Add butter, whisky and chocolate and stir well.
– Sift flour and baking powder into the bowl and stir until smooth.
– Bake in a pre-heated oven (175°C/ 347°F) for approximately 25 minutes. ( I used a ring formed pan (tube pan?))

ricotta cake7

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