250 g of ricotta
3 tablespoons of orange juice
1 large egg
1 pinch of salt
1/4 cup of clear raisins
1/4 cups of finely chopped damson
cinnamon to taste
250 g of ricotta
3 tablespoons of orange juice
1 large egg
1 pinch of salt
1/4 cup of clear raisins
1/4 cups of finely chopped damson
cinnamon to taste
In a blender, combine the ricotta, orange juice, egg, and salt
Blend well, scraping down the sides of the blender as needed
Pour half the mixture into a 18 cm square refrigerated mold
Sprinkle with raisins and damson
Cover with the remaining ricotta mixture, ensuring the fruit is fully covered
Sprinkle with cinnamon to taste
Bake in a moderate oven (150°C) for about 15 minutes or until firm
Allow to cool before serving
Serve warm.
