1/2 teaspoon vanilla essence - Zest of half a lemon
1 teaspoon baking powder
1 large egg - Milk if needed
Filling- (The almond filling is optional, I like it like that, very delicious)
300g pure ground almonds - Some chocolate chips
1 egg white - 300g ricotta
Some chopped orange and mandarin peel (optional) - Mixed candied peel
3 hole cherries cut in haves to decorate - some diced to mix with ricotta
50g granulated sugar - 75g icing sugar
Few drops almond essence (optional) - Some strawberry jam to spread
Sponge or sponge fingers (used 10 sponge fingers for the base)
Some fruit syrup, any kind of fruit syrup
(I had used syrup of peach slices) Instead you can use some liqueur.
2 tablespoons caster sugar.
Instructions
Almond And Sweet Ricotta Pie (My Sinizza with Ricotta and almond Filling)
Pastry-
In a bowl mix all the pastry ingredients and add as much milk if necessary, to make a soft dough and elastic. Cover it and let it rest for 30 minutes.
Filling-
Mix the ground almonds, the egg white, all sugar and the almond essence together. In the end fold the chocolate chips.
Method-
Greased a round 20cm baking dish (I have used removable base tin). Roll out pastry and cover tin. Spread some jam on the base of pastry,take one by one the sponge fingers and soak them a little in the fruit juice, not too soggy. Place them on the jam one after each other. Cover the sponges with the almond filling. Put aside. Mix together, the ricotta, mixed candied fruit, 2 tblspoons caster sugar, few drops vanilla essence, 2 tblspoons fruit syrup, diced cherries and few chocolate chips. Put the ricotta filling on the almond filling. Cover it with pastry. Decorate with cherries and brush pastry with some milk. Bake oven on 190c for 45-50 minutes, depends on your oven. Enjoy --) I had some almond filling left and I have made these almond biscuits (Pastini di Mandorla). These are delicious!
Serving
Suggestions
At tea time, coffee time, after lunch or after dinner
Originally Submitted
5/17/2015
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