I've had a special place in my heart for southern Italian cooking ever since I spent the summer after my junior year in high school in Caltanissetta, Sicilia as one of Rochester, NY's first two Sister City exchange students to Caltanissetta, and then spent another summer there two years later. In any event, I just made my first ricotta cake following this recipe, except that since I didn't happen to have oranges, lemons, or amaretto on hand, I substituted 1/2 tsp key lime zest, 1 1/2 tsp orange marmalade, and 2 tsp Citronge liquor (both the marmalade and Citronge are slightly bitter). While the flavor therefore couldn't have been exactly the same as that of the original recipe, it turned out great! Those who have never made a ricotta cake before may be disappointed by its texture, since the ricotta cake has a much more cake-like texture. On the other hand, the mildly custard-like flavor of this cake isn't likely to be annoying, since this isn't very pronounced. All in all, a delicious cake (and very easy to make)! - hatlessacorn 6/30/10
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I've had a special place in my heart for southern Italian cooking ever since I spent the...