Ricotta and Poppy Seed Cake 

Different from the usual cake with lots of vanilla-scented poppy seeds.

Ingredients for a 24cm mould:       

For the shortcrust pastry procedure see here: Pasta Frolla

• Flour type 00 350g
• Butter 175g
• 2 Whole eggs
• Sugar 140g
• Water 2/3 tablespoons (if necessary) 
• Seeds of a vanilla pod (or a few drops of vanilla extract) 
• Zest of 1 lemon or 1 orange (optional)
• For the filling
• Ricotta cheese 500g
• Icing sugar 130g
• Poppy seeds 60g
• Vanilla seeds (berry or extract)
• A pinch of salt

Procedure:

Roll out our shortcrust pastry with a rolling pin on a clean and lightly floured surface to a thickness of about 6mm.

We place the pastry in a buttered and floured cake tin making it adhere well to the edges, put it in the fridge and dedicate ourselves to the filling.

Preparation of the filling:

In a bowl put 500g of ricotta cheese and with the electric whisk work it together with 130g of icing sugar until you get a sweet and soft cream, add the poppy seeds and a pinch of sugar and vanilla seeds.

Take the base of the cake and pierce it with a fork, spread the filling inside and level it with a spatula, sprinkle the surface with icing sugar.

Baking:

Bake in a static oven at 190° for 25 minutes.