Summary: A rich, firm pudding-like cake that hails from Sicily. I found this recipe in a Cook’s Illustrated special edition, Heirloom Recipes.
- 4 c whole milk
- 1¼ c sugar
- 8 T unsalted butter, cut into chunks
- 1 c farina
- 2 c whole-milk ricotta cheese (if you make your own, make sure it’s well-drained)
- 2 tsp vanilla extract
- 6 large eggs, lightly beaten
- 1 tsp ground cinnamon
- Adjust oven rack to middle position and heat oven to 350. Grease a 9 x 13 baking pan (I used a glass one).
- In a large saucepan, combine the milk, sugar and butter, and bring to a simmer. Cook, stirring often, until butter is melted and sugar is dissolved, 1-2 mins. Slowly whisk in farina until smooth. Off heat, stir in the ricotta and vanilla. Let the mixture cool slightly, and then stir in the beaten eggs until combined.
- Scrape batter into prepared pan and smooth the top. Sprinkle with cinnamon and bake until toothpick inserted into the center comes out clean, about 30 mins, rotating pan halfway through.
- Let cake cool in pan for 10 minutes.
- Cook’s Illustrated suggests serving this warm. I actually enjoyed better cold, after it had sat for a full day.
Cooking time: 30 minute(s)
Number of servings (yield): 14-18