Sweetsome Sundays...Argentinean Ricotta Cake

Happy Palm Sunday everyone!

(This piece looks more flat because it broke in half while my brother was taking a picture and he just kind of squished it back together: the actual cake had a more rounded top)

The recipe for this cake came from a good friend of ours in California (Hi Faby😜!), and I would have made it a while ago if my new spring form pan had not taken over *three* weeks to get here...I'd never even heard of a normal ricotta cake, let alone the Argentinean version, so I was pretty curious to see how it would turn out, and, people, this cake was deeelicious! Imagine blending a cheesecake with doughnuts and then dusting it all with powdered sugar...and it happens to be really simple to make, so double win! We ate half this cake for my brother's feast day on Saturday and then the rest of it on Sunday (I actually ate my piece for breakfast😊); it just keeps getting better the longer you refrigerate it.

Ingredients:

Dough:

• 2 cups Self Rising Flour (for grain-free version, use 11/4th cup Almond Flour, 1/2 cup Arrowroot Flour, 1/4th cup Coconut Flour, and three tsp Baking Power)
• 1/2 cup Sugar
• 10 Tbs Butter
• 1 Egg plus 1 Egg Yolk
• 2 Tbs Milk/Cream

Filling:

• 35 ounces Ricotta Cheese
• 2 Egg Yolks
• 3/4 cup Sugar
• 2 Tbs Milk/Cream
• Zest from one lemon
• 1 tsp. Vanilla Extract 

Instructions:

Preheat the oven to 350 degrees Fahrenheit.  Butter a spring-form pan.  Combine the dough ingredients in a food processor and mix till combined.   If it is too dry, you can add a little more cream/milk.  Take half the dough mixture and spread it out over the bottom and up the sides of the spring-form pan to form a sort of bowl, then set aside.  Mix all the filling ingredients together in a glass bowl with a hand mixer (or a fork; it works just as well) until combined.  Pour filling into dough.  Roll out the remaining dough into a circle and use it to cover the rest of the cake, sealing the edges as best you can.  Bake in the oven for 45-60 minutes, until top is golden brown.  Once done, dust the top with powdered sugar and refrigerate before serving.

Have a lovely week!