Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Confectioners' sugar

  2. 1 Cinnamon - plus

  3. 1 tablespoon 15ml Cinnamon

  4. 1 lb 454g / 16oz Fresh ricotta

  5. 2 Eggs - whole, plus

  6. 3 Eggs - separated, and Whites beaten to stiff peaks

  7. 1 tablespoon 15ml All-purpose flour

  8. 1/4 cup 49g / 1.7oz Sugar

  9. 1 Finely-chopped candied orange zest - seeNote

  10. 2 tablespoons 30ml High-quality brandy

  11. 1/2 Lemon - zested

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Candied Citrus Zest" recipe which is included in this collection. Preheat the oven to 375 degrees. In a small bowl, combine the confectioners' sugar with a pinch of cinnamon and set aside. Grease and flour a 2-quart Bundt pudding mold and set aside. In a medium-sized bowl, combine the ricotta with the remaining cinnamon and add the 2 eggs, 3 yolks, flour, sugar, candied orange zest, brandy and lemon zest. Mix well to combine. Fold in the egg whites. Turn the mixture into the pudding mold, filling it to 2/3 capacity, and bake in the oven for 30 minutes. Turn off the heat and leave to rest in the oven 6 minutes. Remove from the oven, turn out onto a serving dish and serve immediately, dusted with the confectioners' sugar and cinnamon mixture. This recipe yields 8 servings.


Send feedback