MAGGIO® ITALIAN EASTER CAKE

Ingredients:

Dough:
3 cups, minus 2 Tbsp. unbleached all-purpose flour

1 1/2 tsp. salt

2 Tbsp. sugar

1 stick unsalted butter, cold and cut into small pieces

1 large egg, slightly beaten, plus 1 egg yolk reserved for egg wash

5 to 6 Tbsp. ice water

2 Tbsp. turbinado or raw sugar for topping
Filling:
1 cup long-grain rice
2 cups whole milk
1 vanilla bean, split lengthwise
1 lb. MAGGIO® Ricotta Cheese, well drained
3 large eggs
1 cup sugar

2 Tbsp. orange zest, grated
1/4 cup freshly squeezed orange juice

1 Tbsp. vanilla extract

1 1/2 tsp. cinnamon

Directions:

For the dough:

 

  • Prepare a 10" spring-form pan by lightly spraying with non-stick cooking spray. Line the bottom with a round of parchment paper. Set aside. 
  • In the bowl of a large food processor, combine flour, salt and sugar; pulse to combine.  
  • Add in the chilled, cubed butter; pulse 4-5 times to combine.  
  • Add the whole egg and  four tablespoons of ice water to the mix, pulsing to combine. Add more ice water if your dough seems too dry.  
  • Trying not to over work the dough, mix just enough to combine the ingredients.  
  • Press the dough into a ball and wrap tightly in plastic wrap. Refrigerate for 30 minutes. 

 

For the filling:

  • In a medium pot (with a tight fitting lid), combine the rice and milk.  
  • Take the split  vanilla bean lengthwise and scrape the seeds from the middle. Add the seeds and the vanilla bean pod to the pot. Cover and bring to a boil over high heat. Stir once, then reduce heat to low and let rice cook until the milk is absorbed, about 15 minutes. Remove rice from pot and let cool.
  • In a large bowl combine the ricotta cheese, 3 eggs, sugar, orange zest, orange juice, vanilla extract and cinnamon. Stir until smooth. Gently fold in cold rice and set aside. 

 

  1. Preheat oven to 375F and place rack in the center of the oven. 
  2. Divide the dough in half, and on a lightly floured surface, roll one half of the dough until it is roughly a 14-inch circle. Roll the dough gently onto your rolling pin and transfer it to your prepared spring-form pan., gently working it into the pan. The dough should reach all the way up the sides of the pan. Trim off excess that hangs over the edge with a knife and use trim pieces to fill in any gaps in the sides.  
  3. Fill the spring-form pan with the ricotta filling. There should be an inch or so of dough above the level of the ricotta filling. Set aside.  
  4. Roll out the other half of the dough in the same way as the first. Cut dough into five, one-inch strips that are about 10 inches long. These will be laid across the filling to form a lattice. Gently push down pie dough on the edges of the pan down onto the top of the ricotta filling; it is okay if it sinks a little into the filling, but do not push it in. Lay three prepared dough strips across the ricotta mixture, overlapping the folded over dough, leaving about an inch of room between the strips. Lay the remaining two strips of dough across the first strips, creating a diamond pattern. Trim off the ends of the strips so they fit in the pan nicely.  
  5. In a small bowl, combine the egg yolk and a tablespoon of water. Brush the dough lightly with the egg wash, trying not to push the dough into the filling too much, and sprinkle egg with the turbinado or raw sugar. 
  6. Bake for 1 hour. The top should be golden brown, witha skewer inserted in the center coming out clean. Let cool on a cake rack. Remove the sides of the pan when the tart is fully cooled. 
  7. Cut into slices and enjoy.  

 

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