Substitute ricotta for brocciu, which is almost impossible to find here.
Yield: serves 8
- 4 <sup>1</sup>⁄<sub>2</sub> cups ricotta
- 8 eggs
- 2 <sup>1</sup>⁄<sub>2</sub> cups sugar
- Zest of 2 large lemons
- Strain ricotta through cheesecloth or in a fine-mesh sieve for 1 hour. Preheat oven to 350°. Butter an 8'' square baking pan. Line bottom of pan with buttered parchment paper and set aside. Whisk together eggs, sugar, strained ricotta, and lemon zest in a medium bowl. Pour into prepared pan. Bake until dark brown on top and a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Allow to cool 20 minutes; run a knife around sides of pan, turn out on large plate, peel off paper, then turn cake face up.
MORE TO READ
Yes, you CAN start your morning with a juicy patty—plus an over-medium egg and an In-N-Out-inspired sauce to seal the deal.
Spain’s Coziest Fish Dish Is Atún con Tomate (Tuna and Tomato Stew)
You won’t see this stew on fancy restaurant menus—but it’s an abuela-approved standby that you don’t want to miss.