Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Milk

  2. 1 1/2 tablespoons 22ml Dried yeast - (1 package)

  3. 3 cups 438g / 15oz Fresh ricotta cheese

  4. 1 cup 198g / 7oz Sugar

  5. 3 oz 85g Limoncello

  6. 1 1/2 cups 93g / 3 1/3oz Flour - plus more for Coating the pan Butter - for coating the pan Confectioners' sugar - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. In a small saucepan, gently warm the milk over low heat. Place the milk in a medium bowl and add the yeast. Set aside for 15 minutes. Meanwhile, in a medium bowl, combine the ricotta and sugar and mix until well blended. Add milk and yeast mixture, limoncello and flour, and mix to incorporate. Coat a 9-inch bundt cake mold with butter and flour, pour the mixture into the mold and place in a water bath. Bake for 2 hours, until a toothpick inserted in the center comes out clean. This recipe yields 10 to 12 servings.


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