Italian Ricotta Cake

SBS(1)
14Ingredients
80Minutes
1670Calories

Ingredients

US|METRIC
  • 55 grams sultanas
  • 80 milliliters marsala (see Note)
  • 250 grams mascarpone
  • 1.2 kilograms ricotta (fresh, see Note)
  • 150 grams caster sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 Orange (zested)
  • 1 lemon (zested)
  • 2 tablespoons plain flour
  • 350 grams plain flour
  • 100 grams icing sugar (pure, sifted, plus extra, to dust)
  • 150 grams unsalted butter (cold, chopped)
  • 1 egg (lightly beaten)
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    NutritionView More

    1670Calories
    Sodium23% DV540mg
    Fat138% DV90g
    Protein110% DV56g
    Carbs53% DV158g
    Fiber28% DV7g
    Calories1670Calories from Fat810
    % DAILY VALUE
    Total Fat90g138%
    Saturated Fat53g265%
    Trans Fat
    Cholesterol490mg163%
    Sodium540mg23%
    Potassium780mg22%
    Protein56g110%
    Calories from Fat810
    % DAILY VALUE
    Total Carbohydrate158g53%
    Dietary Fiber7g28%
    Sugars66g132%
    Vitamin A60%
    Vitamin C90%
    Calcium80%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    John R. 2 years ago
    I'm in the middle of making this cheese cake and realizing that while it sounds great, whoever submitted the recipe is somewhat mathematically challenged. The US ingredients call for 1 12/13 cups of mascarpone. The metric version calls for 250grams of mascarpone. Last time I checked, there were 8 ounces in a cup so 2 cups is 16 ounces. Converting 250 grams to ounces yields 8.818 ounces. So which measurement is correct? I'm guessing and going with the metric and assuming someone screwed up the conversion to ounces. Not a huge deal, but a pain in the backside if you're not paying close attention.

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