Torta di Fioretto with Lemon Ricotta Cream

Ingredients

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 4 eggs 4 eggs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• For the Lemon Ricotta Cream: For the Lemon Ricotta Cream:
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• Zest of 1 lemon Zest of 1 lemon
• Juice of 1/2 lemon Juice of 1/2 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 16g, 3g
• Protein: 14g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. 2.
   Steam or boil the cauliflower florets until tender. Drain well and set aside.
3. 3.
   In a large mixing bowl, whisk together the eggs, flour, Parmesan cheese, milk, olive oil, parsley, oregano, garlic powder, salt, and black pepper until well combined.
4. 4.
   Gently fold in the cooked cauliflower florets, ensuring they are evenly coated with the batter.
5. 5.
   Pour the cauliflower mixture into the prepared cake pan and spread it evenly.
6. 6.
   Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the lemon ricotta cream. In a small bowl, combine the ricotta cheese, lemon zest, lemon juice, salt, and pepper. Mix well until smooth and creamy.
8. 8.
   Once the cake is baked, remove it from the oven and let it cool for a few minutes. Then, carefully transfer it to a serving plate.
9. 9.
   Serve the Torta di Fioretto warm or at room temperature, accompanied by the lemon ricotta cream on the side.

Treat your ingredients with care...

• Cauliflower — Make sure to cook the cauliflower until it is tender but not mushy. Overcooking can result in a soggy cake.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor and texture.
• Ricotta cheese — Opt for a high-quality ricotta cheese to ensure a creamy and smooth texture for the lemon ricotta cream.

Tips & Tricks

• For added flavor, you can sauté the cauliflower florets in olive oil with garlic and herbs before incorporating them into the batter.
• Feel free to customize the herbs and spices in the batter according to your taste preferences. Thyme, rosemary, or basil can be great additions.
• Serve the Torta di Fioretto with a drizzle of balsamic glaze for an extra touch of sweetness and acidity.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.
• This dish pairs well with a fresh green salad or roasted vegetables as side dishes.

Serving advice

Serve the Torta di Fioretto warm or at room temperature. Cut it into wedges and place a dollop of the lemon ricotta cream on top of each slice. Garnish with fresh parsley or lemon zest for an attractive presentation.

Presentation advice

To enhance the visual appeal, arrange some fresh cauliflower florets around the Torta di Fioretto on the serving plate. Sprinkle a pinch of paprika or dried herbs on top of the cake for a pop of color.