Pasta lovers will find this torta irresistible. Swirls of spaghetti strands are bound together with creamy ricotta. This cake is ideal picnic fare, since it is easy to eat out of your hand.
All of the ingredients can easily be found in any Kroger or Publix right here in Nashville.
Sweet spaghetti torta
- 1/2 pound spaghetti
- 2 cups ricotta
- 4 eggs, beaten
- 3/4 cup sugar
- 1/2 cup chopped almonds
- grated zest of 1 orange
- unsalted butter for baking dish
- 1/4 cup plain bread crumbs
Preheat the oven to 375 degrees. Bring a large pot of water to a boil over high heat. Add the spaghetti and cook until al dente. In a bowl, combine the ricotta, eggs, sugar, almonds and orange zest, and blend until creamy. Drain the spaghetti and transfer to a bowl. Add the ricotta mixture, stirring it in a little at a time until it is evenly distributed. Butter a round or oval baking dish that is about 2 inches deep. Reserve 1 tablespoon of bread crumbs. Use the remaining crumbs to coat the inside of the baking dish, tilting the dish back and forth to coat the inside evenly. Turn the dish uside down and tap it to shake out any excess.
Pour the ricotta-spaghetti mixture into the prepared baking dish and top with the reserved bread crumbs. Bake for 50 - 60 minutes, or until a thin wooden skewer inserted in the center comes out clean. Let cool to room temperature and unmold. If serving the same day, there is no need to refrigerate the cake. Otherwise, refrigerate it for up to several days. Bring the cake back to room temperature before serving.