Well look who’s back. Today, I’m going to share with you yet another adventure in the kitchen.
I chose to make a lemon ricotta cake. I felt called to do so. Well, maybe not. Maybe my mom just found an article about a lemon ricotta cake, sent it to me, and I decided to make it to pass time. But either way, it was delicious. Migliaccio, the Italian name for this cake, is typically served at Carnavale. I mean, it was the Super Bowl when I made this cake. That counts as a celebration, right?
After making the ricotta, I mixed together the whey, semolina flour, and salt in a saucepan. Smoke started rising, and in no time, I couldn’t see what I was mixing. I just hoped for the best that this would all turn out! I then added sugar and butter to the mixture.
Once this goop of a batter came together, I transferred it to the electric mixer. I was quite alarmed at the consistency of the batter. It resembled wet cement (I know, very appetizing). Anyways, I put my baking-thinking cap on and decided to tweak the recipe. Now before you go and run away screaming, I can assure you that I know what I am doing… most times.
Instead of adding in the eggs just as is, I whipped the egg whites until stiff peaks formed and added that, along with the yolks, into the batter. The zest and juice of lemons and an orange made their way into the mixture. After the ricotta was added, I poured the batter into a springform pan and let it bake for an hour.
While the sweet treat was baking, I made a homemade raspberry jam. Frozen raspberries, lemon zest, sugar, and a pinch of salt makes for a delectable jelly. Also on the stovetop: lemon curd. I am quite the sucker for anything citrus, and am obsessed with making lemon curd.
After the cake cooled, yours truly decided that it was a good idea to split the cake in half. Now, keep in mind that this cake has the consistency of a cheesecake; not something you necessarily want to cut in half. Thank goodness for my mom, she came to the rescue and saved the cake (she also saved me from having a minor tantrum in the kitchen). I hollowed out the inside of the cake, filled it with the raspberry jam, and placed the top of the cake above the jam. I then incorporated the lemon curd into whipped cream which made for the perfect frosting. Pistachio tuilles made their way onto the top of the delicacy.
If you have made it this far reading this, thank you. I enjoy blogging so much and am grateful for every reader of mine. I encourage everyone to explore their culinary creativity. Who knows, you might just discover a love for cooking.