Torta Antica Roma


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    300g flour
    140g soft butter
    140g sugar
    2 eggs
    1/2 sachet baking powder
    pinch salt
    300g fresh ricotta
    300g cherry jam
    powdered sugar for sprinkling

    Preparing Torta Antica Roma (for 4-6 people)

    Butter a round baking tray Ø 30 cm.

    Produce a batter using sugar, butter, sifted flour, eggs, baking powder and a pinch of salt.
    Line the baking tray with half of the batter. Strain the ricotta and stir it until smooth, then distribute it over the batter.

    Spread the jam on top and cover with the other half of the batter. Bake with upper and lower heat at 180° C (gas level 6) for 35 minutes.

    Serving suggestion

    Leave to cool, serve sprinkled with powdered sugar.