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Ancient Roman Cake

This Ancient Roman Cake also known as Torta Antica Roma, has a buttery base spread with jam and topped with a whipped ricotta filling.

Prep Time
30 mins
Cook Time
30 mins
Chilling time
45 mins
Total Time
1 hr 50 mins
Servings: 8 servings
Calories: 244 kcal
Course: Dessert
Cuisine: Italian

Ingredients

FOR THE DOUGH
  • 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)
*I use salted butter, but if you use unsalted then add ¼ teaspoon of salt.
FILLING
  • ¼-½ cup strawberry jam (80-160 grams)
  • 1 cup ricotta cheese (250 grams)
  • 2½ tablespoons powdered/icing sugar
EXTRAS
  • 1-2 tablespoons milk (for brushing the dough)
  • 2-3 tablespoons powdered/icing sugar (for dusting)

Instructions

    Cup of Yum
  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.
FOR THE DOUGH
    Cup of Yum
  1. Whisk together the flour, sugar, baking powder and salt add the softened butter and mix, pulse or stir to form coarse crumbs.
  2. 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.
  3. Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 inch pie plate.
  4. 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.
  5. While the base in chilling, in a small bowl beat together the ricotta and powdered sugar until creamy.
  6. 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.
  7. Let the cake cool completely then dust with powdered sugar before serving. Enjoy!
*The remaining half refrigerate until ready to use.

Notes

  • If you have left over dough it can either be frozen for later use or make twists or cookies and bake until golden.
  • To make your own Pastry flour, for every cup of all purpose remove 2 tablespoons and substitute with 2 tablespoons of cornstarch, sift together to remove any lumps.

Nutrition Information

Calories 244kcal (12%) Carbohydrates 45g (15%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 16mg (5%) Sodium 35mg (1%) Potassium 200mg (6%) Fiber 3g (12%) Sugar 20g (40%) Vitamin A 140IU (3%) Vitamin C 1mg (1%) Calcium 98mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 244

% Daily Value*

Calories 244kcal 12%
Carbohydrates 45g 15%
Protein 7g 14%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 35mg 1%
Potassium 200mg 4%
Fiber 3g 12%
Sugar 20g 40%
Vitamin A 140IU 3%
Vitamin C 1mg 1%
Calcium 98mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.