Soft, tangy ricotta cheese is widely used in Italian sweets. The cake sinks lightly after baking, don’t worry, this gives it an authentic appearance.
1 cup toasted walnuts
2/3 cup soft butter
2/3 cup sugar
2/3 cup ricotta
1/3 cup flour
vanilla extract or your choice
Cream together the butter and 1/2 cup sugar until light and fluffy.
Add the egg yolks, vanilla, ricotta cheese and flout and mix together.
Add the walnuts and mix.
Whisk the egg whites in a large bowl until sniff. Gradually whisk in the remaining sugar.
Carefully fold the whites into the ricotta mixture.
Preheat the oven at 375 F. Grease a 9 inch round cake pan. Turn the mixture into prepared pan and lever the surface.
Bake for 30 minutes until risen and firm. Leave the cake to cool in the pan.
For garnish I mixed 1 8 oz container mascarpone cheese and 2/3 cup ricotta.
Coat the cake with the cheese mixture and decorate as you wish
a closer view