The 2021 Great British Bake Off winner Giuseppe Dell’Anno’s latest book is full of his favourite Italian sweet treatsRicotta cheese is the main ingredient of this cake and, together with Greek rt, it produces a dense, sweet and slightly tangy base for the berry compôte. Torta frutti rossi e ricotta is particularly easy and quick to make.
If made with frozen berries it can be prepared any time of the year, but it is in the summer, served cold on a sunny afternoon, that this fresh cake gives its best performance. You can, of course, play with the topping and pick the fruit of your choice - apricots, strawberries and peaches work equally well.
SERVES: UP TO 14
PREPARATION TIME: 25 minutes BAKING TIME: 40 minutes
For the base
- Butter, for greasing
- 4 medium eggs, at room temperature
- 160g caster sugar
- Pinch of salt
- 1 tsp vanilla paste
- 350g ricotta cheese
- 200g whole Greek-style yogurt
- Zest of 1 unwaxed lemon
- 100g cornflour
- 350g mixed berries (raspberries, blackberries, redcurrants, blackcurrants),fresh or frozen
- 60g caster sugar
- 2 tsp freshly squeezed lemon juice
- 1 tsp cornflour
- Icing sugar, for dusting
2. Add the eggs, sugar, salt and vanilla to the bowl of a stand mixer with a whisk attachment and mix at high speed for six to eight minutes.
3. Meanwhile, add the ricotta to another bowl and cream it using a handheld electric whisk until smooth. Add the yogurt and lemon zest and whisk again to combine.
4. When the eggs look pale and frothy, take the bowl off the stand mixer, sift in the cornflour and fold it in gently with a spatula.
5. Add a couple of ladlefuls of the egg mixture to the creamed ricotta and mix well, then pour this back into the remaining egg mixture and fold until fully combined.
6. Pour the batter into the tart tin and bake for 40 minutes, or until the top is a deep caramel colour. Take the cake out of the oven and allow it to cool completely in the tin before turning it onto a serving plate. The centre of the cake will deflate upon cooling, leaving a nice ridge around the edge.
7. Place 250g of the berries in a small saucepan, add the sugar and lemon juice and bring to a simmer over a medium heat. Allow the compôte to simmer for a couple of minutes, then put two or three tablespoonfuls of the juices into a small cup. Add the cornflour to the cup and stir briskly until fully dissolved, then pour the mixture back into the compôte. Simmer for another minute then set aside to cool.
8. Once the compôte is cooled, fold in the remaining fruit, then spoon it onto the cake and spread evenly. Decorate with a light dusting of icing sugar. Torta frutti rossi e ricotta will keep for three to four days in the fridge.
Giuseppe’s Easy Bakes: Sweet Italian Treats by Giuseppe Dell’Anno is published by Quadrille, price £24.Rather leave the cooking to the experts? We can find you the perfect candidate; from Housekeepers to Gardeners, Nannies to Carers, we source only the most exceptional candidates for your home.
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