Cornmeal and Ricotta Pie
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Cornmeal and Ricotta Pie
Ingredients
- Coarse Cornmeal - 7.1 oz
- Ricotta cheese - 8.8 oz
- Dates - 6.2 oz
- Amaretto Liqueur - 3 tablespoons
- Self-rising flour - 7.1 oz
- Pecan - 1.8 oz
- Baking Powder - 1 teaspoon
- Ground Cinnamon - 1 teaspoon
- Golden caster sugar - 7.9 oz
- Butter - 3.9 oz
- Demerara Sugar - 1 tablespoon
Step by Step guide
Step 1
Toast the pecans in the oven at 338°F for 8 minutes.
Step 2
Sift the cornmeal, self-raising flour, baking powder, and cinnamon into a bowl.
Step 3
Add the golden caster sugar, ricotta cheese, melted butter, 200 ml of warm water, and whisk until smooth. Stir in the chopped nuts, dates, and liqueur.
Step 4
Pour the batter into a parchment-lined baking dish, sprinkle with demerara sugar, and bake in the oven for 1.5 to 2 hours.
Step 5
Remove the pie from the oven and let it sit for 15 minutes.
Step 6
Chop the dates, soak them in amaretto, and let them marinate for 15 minutes.
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