Ricotta cake with kumquat marmalade from Dessert Person: Recipes and Guidance for Baking with Confidence (page 61) by Claire Saffitz

  • ricotta cheese
  • heavy cream
  • kumquats
  • lemons
  • vanilla beans
  • eggs
  • all-purpose flour
  • sugar
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for seasonal variations. Can substitute vanilla extract for vanilla beans.

  • j.va on April 19, 2021

    Delicious dessert. The cake assembles exactly as written in the recipe, though mine needed a smidge longer to cook. It has the flavor of a ricotta cheesecake but is incredibly light. Served with the kumquat marmalade, which I made as directed except using vanilla bean paste instead of vanilla extract. Held up for several days afterwards in the fridge. Can't wait to make again and try another type of fruit on top.

  • spatterson88 on April 05, 2021

    I topped this with berries that had been marinating in a hibiscus syrup. It was everyone's favorite part of the meal.

  • EmilyR on October 21, 2020

    I love kumquats so I had to make this. Obviously you can make each recipe individually, but together it feels like a cannoli meets a cake. The texture was very interesting with a softer middle, but everyone enjoyed it.

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