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This mellow dessert is topped by a unique/an exceptional sauce.


For 10 people:


  • 850g Ricotta
  • 150g sugar
  • 40g flour
  • 5 egg yolks, lightly whisked
  • 1 teaspoon of orange blossom water
  • A pinch of nutmeg
  • 2 teaspoons of grated orange peel
  • 1½ teaspoons of vanilla essence
  • 1 pinch of salt
  • 220ml freshly squeezed orange juice
  • 2 tablespoons of Aceto Balsamico  (Oro or Famiglia)


  1. Preheat the oven to 150 degrees. Lightly butter your form (22cm diameter) and sprinkle with flour.
  2. Mix sugar and flour in a bowl. Add Ricotta and mix well. Whisk in egg yolks, orange blossom water, nutmeg, orange peel, vanilla essence and salt.
  3. Pour the mixture in the prepared baking form and bake for 75 minutes. The cake is perfect when the top is golden brown and rather firm – the inside should still be a bit soft. Put the cake on a baking rack and let it cool down.
  4. Keep the Ricotta Cheese cake covered in the fridge for at least 2 hours.
  5. Reduce the orange juice on a high temperature by half, add the Balsamic and leave it to cool.
  6. Take the cake out of the baking dish und cut into pieces. Arrange the pieces on dessert plates together with the orange-balsamic-sauce. Garnish with some orange peel.

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The oil making begins here - nothing but freshly harvested olives

Fruity aroma & taste, high smoke point, full of antioxidants

Number 1 in Italy - no additives or sulfites

Use Oro to dress a dish to give it that extra zing!

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