Ancient Roman Cake

Ingredients

• 2 cups pastry flour ((260 grams))
• ½ cup granulated sugar ((100 grams))
• 1 teaspoon baking powder
• 1 pinch salt*
• ¾ cup + 2 ¼ tablespoons butter (softened) ((200 grams))
• 1 large egg (room temperature)
• ¼-½ cup strawberry jam ((80-160 grams))
• 1 cup ricotta cheese ((250 grams))
• 2½ tablespoons powdered/icing sugar
• 1-2 tablespoons milk (for brushing the dough)
• 2-3 tablespoons powdered/icing sugar (for dusting)

Steps

1. 1

   The dough for this cake can be made 3 ways, using your stand up mixer with the flat beaters, a food processor or even by hand.

2. 2

   Whisk together the flour, sugar, baking powder and salt add the softened butter and mix, pulse or stir to form coarse crumbs.

3. 3

   Add the egg and mix, pulse or stir until almost combined. Move the dough to a lightly floured flat surface and knead gently to form a compact dough ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

4. 4

   Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 inch pie plate.

5. 5

   Divide the dough in half* and roll one half into a circle 1/8 inch thick, place in the prepared pie pan, (don't worry if it breaks just press it together to fit in the pan with your fingers), prick the bottom of the dough with a fork, spread with a layer of jam, thin or thicker as you prefer, refrigerate.

6. 6

   While the base in chilling, in a small bowl beat together the ricotta and powdered sugar until creamy.

7. 7

   Remove the dough from the fridge, and spread the ricotta on top of the jam, refrigerate.Roll the remaining dough into a circle a bit thicker than 1/8 inch, place on top of the ricotta and seal the edges, brush with a milk. Bake for approximately 30-35 minutes or until golden.

8. 8

   Let the cake cool completely then dust with powdered sugar before serving. Enjoy!