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Roasted Pepper–Chive Ricotta Cake With Romaine-Radicchio Salad

  • 1/8
    Roasted Pepper-Chive Ricotta Cake With Romaine-Radicchio Salad
  • 2/8
    Line the bottom of a round 9-inch springform cake pan with parchment paper. Grease the bottom and the sides with the vegetable oil or butter.
  • 3/8
    In a medium-size bowl, mix the ricotta with the peppers, eggs, chives, garlic, salt, black pepper, and lemon zest.
  • 4/8
    Cake batter
  • 5/8
    Pour the mixture into the cake pan, smooth out the surface, and bake in the oven until set, about 45-50 minutes.
  • 6/8
    Radicchio and romaine lettuce
  • 7/8
    Spin the washed lettuce ribbons in a salad spinner.
  • 8/8
    In a small bowl, mix the lemon juice, honey or maple syrup, mustard, salt and black pepper. Pour on the olive oil in a thin stream while whisking, until incorporated and emulsified.

Text, photos and food cooked by Michal Martinek

Sep 1, 2015

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Roasted Pepper–Chive Ricotta Cake With Romaine-Radicchio Salad

Fluffy and creamy, this refreshing, pastel yellow cake—with speckles of fire red and green—is a perfect thing to eat for supper on hot summer days. It is very light, with a silky texture like mousse or pudding, but completely satisfying.

It comes together in no time; you’re just mixing ricotta with the rest of the ingredients and then baking it in the oven until it sets. It is a little fragile, though—only the eggs hold it together, really—so handle with care.

I always cut my lettuce leaves into 1/8-inch-thin ribbons. It makes the salad look more sophisticated somehow, it is easier to eat, and the dressing sticks to it better. 

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  1. Serves 4
  2. Vegetable oil or butter
  3. 2½ cups ricotta
  4. ¼ cup roasted red peppers, cut into ¼-inch pieces
  5. 2 eggs
  6. 2 tablespoons chives, finely chopped
  7. 2 garlic cloves, minced
  8. 1 teaspoon salt
  9. ½ teaspoon black pepper, freshly ground
  10. Zest of 1 lemon
  11. Salad
  12. 1 head romaine lettuce
  13. 1 head radicchio
  14. 2 tablespoons lemon juice, freshly squeezed (about 1 lemon)
  15. 1 tablespoon honey or maple syrup
  16. 1 tablespoon yellow mustard
  17. ½ teaspoon salt
  18. ¼ teaspoon black pepper, freshly ground
  19. ¼ cup olive oil

1

Preheat the oven to 375 degrees. Line the bottom of a round 9-inch springform cake pan with parchment paper. Grease the bottom and the sides with the vegetable oil or butter.

2

In a medium-size bowl, mix the ricotta with the peppers, eggs, chives, garlic, salt, black pepper, and lemon zest. Pour the mixture into the cake pan, smooth out the surface, and bake in the oven until set, about 45–50 minutes. Let cool for 5 minutes, then release from the pan. Cut into wedges and serve at room temperature, accompanied by the salad.

3

To make the salad, cut off the bottom root parts from the romaine and radicchio. Wash the individual leaves under cold running water. If you’re using a salad spinner, first stack the leaves on top of each other and cut into thin ribbons. Spin in the spinner until dry. If you don’t have a salad spinner, dry the lettuce leaves well with a kitchen towel, and then stack on top of each other and cut into thin ribbons. Place into a large salad bowl.

4

In a small bowl, mix the lemon juice, honey or maple syrup, mustard, salt and black pepper. Pour on the olive oil in a thin stream while whisking, until incorporated and emulsified. Alternatively, place all dressing ingredients in a small jar, secure with a lid, and shake vigorously until combined. Toss the lettuces with some of the dressing to taste. Unused dressing will keep in the refrigerator for up to 5 days.

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