Cacio in Forma d’Oro

Name: Cacio in Forma d’Oro
Yield: 6
Cuisine: San Marino
Ingredients: Fresh ricotta cheese — 500 g (2 cups); Sugar — 150 g (3/4 cup); Eggs — 4; Zest of 2 lemons; All-purpose flour — 50 g (1/3 cup); Ground cinnamon — 1/2 tsp; Icing sugar, for dusting

The Quirky Foodster Team

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Servings

Ingredients

Fresh ricotta cheese — 500 g (2 cups)
Sugar — 150 g (3/4 cup)
Eggs — 4
Zest of 2 lemons
All-purpose flour — 50 g (1/3 cup)
Ground cinnamon — 1/2 tsp
Icing sugar, for dusting

Method

Preheat the oven to 170°C (340°F) and grease a springform cake tin.
Beat the ricotta and sugar together until smooth.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon zest, flour and cinnamon until just combined.
Pour the batter into the prepared tin.
Bake for 45-50 minutes until golden and just set, with a slight wobble in the centre.
Cool completely in the tin before removing.
Dust with icing sugar before serving.

Introduction: A dense, golden lemon and cheese cake, a traditional Sammarinese sweet with a rich, custardy texture.

Cultural Background: Cacio in Forma d’Oro, meaning ‘cheese in a golden form’, is a historic Sammarinese dessert made with fresh cheese and lemon, its golden colour and rich texture making it a festive treat for special celebrations.

Tips: Use good quality, well-drained ricotta for the best texture. Let the cake cool fully before removing from the tin, as it firms up further as it cools.

Variations: Add a handful of raisins soaked in rum to the batter for extra richness; swap lemon zest for orange zest for a different citrus note.

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: This cake is served chilled or at room temperature and is not reheated.

Nutrition: Approx. 220 kcal, 8 g protein, 22 g carbohydrate, 11 g fat per slice.

FAQs:

Q: Why is it called ‘golden form’?

A: The cake bakes to a deep golden colour, and the name likely also refers to the traditional round mould it was historically baked in.

Q: Can this be made with a different cheese?

A: Ricotta gives the traditional light, slightly grainy texture; a well-drained cottage cheese could work as a substitute in a pinch.