Easter

Spring is days away, and yet today has been a cluster of snow and sleet. The bulbs are peeking out through the soil, and my favorite crocus at my Mom’s house has bloomed as a sign that yes, life is returning to New England. I am already pulling Easter recipes. I don’t even know the plan for that holiday except, I will be cooking for however many/whenever. It’s enough to sift and sort through the recipes for ideas at this point. Hence, Ricotta Cake!

I need to preface this recipe with a few thoughts. Like the fact that if you are Italian, my way of saying ingredients such as prosciutto, marscarpone, and ricotta would make you cringe. Think soft “a” sounds, and pronouncing all of the syllables. I know the real deal people say “Ricot” with a strong abrupt tone and such…but I am one of those people who say it wrong and know I am not bold enough to say it right. I own it. I say ri-cot-ta. (It sounds as nasally as it reads in real life too).

I will say this. My childhood memories in an Italian family include making tortellini from scratch and a huge table covered with a white bedsheet that became covered with beautiful little belly button pasta as the family worked together to roll, stuff, cut, and pinch. Tortellini soup was a staple, as were many Italian traditions. I have yet to travel abroad, but one day the dream is to visit Italy and absorb every beautiful thing.

Growing up, we had Sunday dinners, and Easter Bread with the egg baked in the middle. (In our family we called this Angootie…I have researched this bread and have yet to find this name or this recipe-although I have found many with other names and ingredients). While I may say ricotta wrong, I do have enough of the Italian memories in my past to know that ricotta it is amazing and to never, ever, use the kind made with skim milk. One of my good friends makes her own. Which, is kinda impressive.

In my growing up though, I had never heard of Ricotta Cake. We were local-bakery-Rum-Cake-people (I am not one of those anymore as a result). In all honesty, one of my children always requests a fudgey chocolate cake from the Italian bakery down the street. But Ricotta Cake? New to me!

A few years ago, a friend at work mentioned she was making it for her family Easter dinner.

Now, I have had ricotta in all sorts of pasta dishes or on pizza in big dollops, on toast both as sweet or savory, (heck I have eaten it from a spoon out of the container-no shame), but never baked in a cake. So try this recipe I did!

This cake is easy to assemble and so amazing. My photos do not do it justice. It is indulgent. It is a butter, sugar, and egg laden recipe. We are not low calorie anything here. It is made in two layers, though it almost resembles a cheesecake-y blondie type texture. It is dense, and creamy, and delicious. I want to liken the top layer to a cheese danish type consistency- but it is so much better.

There is a slight lemon tang to the ricotta layer that balances out the sweetness. My final cake split a little while cooling, even though I ran a knife around the edge as you would a cheesecake before letting it cool. I am not sure if this is typical, and welcome any comments on it! I have made this multiple times and always get the “crackin.”

I hope you enjoy this recipe. There is something special about a recipe that is written in a friend or relative’s handwriting, that add to the beauty of the occasion. I always think when we sit down at a table where other people’s recipes are present, it is like they join us for the meal. I am all for a full table, whether in person or in spirit. It is good for the soul.

I am sending you light and love and a big slice of this heavenly dessert.

I hope you enjoy this recipe, and I thank you as always, for coming to the table.

Love,

Chrissy

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