ITALIAN EASTER CAKE

Italian Easter Cake

Italian Easter Pie

Author: Nikki

Ingredients

Pie crust

◦ 1⅔ cup (200 grams) cups all-purpose flour

◦ 2 tbsp granulated sugar

◦ ½ cup (113 grams) cold diced butter

◦ 2 eggs

◦ pinch of salt

◦ pinch of baking powder

Ricotta Filling

◦ 15 oz (425 grams) ricotta cheese

◦ 1 cup (200 grams) granulated sugar

◦ 1 tbsp all-purpose flour

◦ 1 tbsp grated orange zest

◦ 1 tsp orange extract

◦ 4 eggs

◦ ⅔ cup dark chocolate chips

Instructions

1 To make the pie crust add all the ingredients to a food processor. Pulse for about 2 minutes until it forms a ball.

2 Wrap the dough in plastic and refrigerate for about 1 hour.

3 When the dough is chilled, place it on a lightly floured surface and roll it out in a 10 inch diameter circle. Cover the bottom and the sides of a 9 " pie pan. Cover with plastic wrap and refrigerate for few more minutes.

4 In the meantime heat the oven to 350 degrees F.

5 In a mixing bowl combine the ricotta cheese, sugar, flour, orange zest and orange extract.

6 In another mixing bowl whisk the eggs, until creamy yellow in color, for about 5 minutes. Fold the eggs into the cheese mixture.

7 Pour the filling into the pie crust, sprinkle the chocolate chips on top, slightly press them in.

8 Bake for 50 minutes without opening the oven.

9 When the time is up, turn off the oven, crack open the door and let the pie completely cool. Just before serving dust with powder sugar.

10 Slice and enjoy!