Italian Farro, Ricotta & Orange Cake

Michelle runs the food blog jemangelaville.com. This is a traditional sweet Italian Farro, Ricotta, & Orange cake popular around Easter.

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Votes: 46
Rating: 3.3
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Servings 8 - 10 people
Prep Time 90 minutes
Cook Time 45 - 50 minutes
Passive Time 15 minutes
Submitted By Michelle Abendschan
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 46
Rating: 3.3
You:
Rate this recipe!
Servings 8 - 10 people
Prep Time 90 minutes
Cook Time 45 - 50 minutes
Passive Time 15 minutes
Submitted By Michelle Abendschan
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Rinse farro briefly with cool water, drain, and then add to 3 cups boiling water. Reduce heat to low and then simmer until farro is soft, about 25 minutes. Drain and set aside.
  2. Add milk, sugar, lemon zest and cardamom to a pot (can be the same pot used earlier) and bring to a simmer. Add farro and cook, stirring occasionally, until farro mixture is thick and resembles pudding, about 35-45 minutes. Remove from heat and stir in vanilla and salt and remove cardamom pod (if used). Let cool.
  3. Add ricotta, egg yolks, raisins, liqueur and zest from 3/4 of the orange to the cooled farro mixture. In a stand mixer, beat egg whites until stiff. Add half the egg whites to the farro, just mixing in to lighten the batter. Gently fold the remaining egg whites in, trying not to deflate them too much.
  4. Preheat oven to 350°F and prepare a baking dish by coating a 10-inch round cake pan with non-stick spray and covering the bottom with a circular piece of parchment paper.
  5. Add batter to prepared cake pan and spread the top out evenly. Bake in the center of the oven 45-50 minutes, until top of cake is golden brown and edges are just starting to pull away in spots. Let cool about 15 minutes in the pan.
  6. To remove: run a knife around the edges of the cake pan. Put a plate upside down on the top of the cake and flip over. Remove cake pan. Then, using the plate you want to serve from, put that on top of the upside down cake and flip again, so that the cake is right side up, on the serving plate.
  7. Use a fine mesh strainer to sprinkle powdered sugar over the top of the cake, along with the remaining zest from the orange. Serve slightly warm or at room temperature.
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Recipe Comments

2 thoughts on “Italian Farro, Ricotta & Orange Cake

    1. recipe specialist

      Hi Nancy,
      Thank you for your comment. We’re very sorry you did not like this recipe but thanks for letting us know. Was there something specific that you did not like about this recipe?

      Reply

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