Instructions
- Prepare the filling by mixing ricotta cheese and sugar until smooth. Stir in candied orange and chocolate chips. Chill in the refrigerator.
- To make the shortcrust dough, mix flour and baking powder in a bowl.
- In a separate bowl, beat eggs and sugar until light, then add sunflower oil and vanilla extract.
- Combine the wet and dry ingredients and mix with a spatula until the flour is fully absorbed. Knead the dough gently until soft and smooth.
- Let the dough rest in a bowl for 5 minutes.
- Divide the dough in half. Roll out one half on a floured surface to fit your buttered pan lined with parchment paper.
- Poke a few holes in the dough with a fork and sprinkle a thin layer of crumbled biscuits over it.
- Spread the ricotta filling evenly over the biscuit layer, and sprinkle with a few more crumbled biscuits.
- Roll out the second half of the dough and place it on top of the filling, sealing the edges. Poke a few holes in the top layer.
- Bake in a preheated ventilated oven at 175°C (350°F) for about 50 minutes, or until golden brown.
- Allow the cake to cool completely before serving. Dust with powdered sugar for a beautiful finish.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8–10
- Difficulty: Medium
Variations & Substitutions
- Swap candied orange for dried cranberries, cherries, or raisins for a different fruity flavor.
- Use white or dark chocolate chips to vary sweetness and richness.
- Add a teaspoon of orange zest to the dough for extra citrus aroma.
- Serve with a drizzle of chocolate or caramel sauce for an indulgent touch.
Serving Suggestions
The most important part is just ahead — click NEXT »»
