Frank's Lemon Ricotta Torte

In honor of what would have been Frank Sinatra's 102nd birthday, we bring you recipes from his favorite haunt, Patsy's Italian Restaurant of New York®. This recipe for Frank's Lemon Ricotta Torte is the perfect Italian ending.

Frank's Lemon Ricotta Torte

Prep Time

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Cook Time

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Serves

8 people

In honor of what would have been Frank Sinatra’s 102nd birthday, we bring you recipes from his favorite haunt, Patsy’s Italian Restaurant of New York®. This recipe for Frank’s Lemon Ricotta Torte is the perfect Italian ending.

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Ingredients

  • 1 (3-pound container) Whole-milk ricotta cheese
  • 1-2/3 cups Sugar
  • 3 Eggs, extra large
  • 1/2 teaspoon Vanilla extract
  • 1 Juice from One Lemon
  • As needed for greasing pan Butter and Flour
  • If desired for Topping Zest from one lemon

Preparation

  • 1 Preheat the oven to 400º F.
  • 2 In a large bowl, mix the ricotta, sugar, eggs, vanilla, and juice from the lemon until well blended.
  • 3 Butter and flour a 9x2-inch round baking pan.  Spoon the mixture into the pan and smooth the top with a spatula.  To prevent the spillage of rising batter over the side of the pan, construct a collar around the pan that extends at least two inches above the top with a sheet of aluminum foil folded in half lengthwise and secured with tape.  Bake on the bottom shelf of the oven for 55 minutes.
  • 4 Refrigerate for three to four hours.  Remove from refrigerator and allow to return to room temperature before serving. Sprinkle with lemon zest, if desired.

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