Pardula Cake
Description
Torta pardula is a ricotta cake derived from a traditional Sardinian dessert: pardulas . This is the larger version and features a soft ricotta or cheese filling with the scent of orange and lemon, making it truly irresistible.
If you want to try making this Sardinian recipe , follow the step-by-step instructions here.
Ingredients
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For the dough
- Re-milled durum wheat semolina 260 g
- Lard 30 g
- Salt 1 pizzico
- Egg whites 2
For the filling
- 00 Flour 120 g
- Arborea Ricotta 400 g
- Sugar 140 g
- Eggs 2
- Lemon zest 3 g
- Orange zest 3 g
- Saffron 0.08 g
- Baking powder 8 g
For the icing
- Eggs 1
- Sugar sprinkles or icing sugar q.b.
Instructions
- 1 Start preparing the pardula cake by making the dough. Place the semolina flour and a pinch of salt in a bowl and begin kneading, gradually adding the egg whites. Work the ingredients until you have a smooth, compact dough. Cover with plastic wrap and refrigerate for about 30 minutes.
- 2 While the dough is resting, prepare the ricotta cream, which you've previously let drain. Sift it through a sieve and place it in a bowl with the eggs, sugar, saffron, and grated orange and lemon zest. Stir everything together until combined, then add the sifted flour and baking powder.
- 3 Roll out the dough on a floured surface, forming a sheet of dough about 3 or 4 mm thick, and shape it into a disk that will cover the bottom and sides of a 24 cm round baking pan lined with parchment paper. Place the dough in the pan, making sure it adheres well, pour in the ricotta filling, then fold the edges over and pinch them together to give the torta pardula the shape of a sun.
- 4 Preheat the oven to 180°C (350°F), brush the cake with egg wash, and bake for about 45 minutes. Once ready, remove the pardula cake from the oven, let it cool, and dust the surface with colored sugar sprinkles or powdered sugar.
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Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
