The ricotta cake is a recipe that, to be honest, has always been prepared in my house, but I hadn’t made it for a long time and I kept it noted down somewhere.
A dessert my mother often made when I was younger, and a few days ago I bought some ricotta specifically to make this cake.
Very simple and quick, but with an exceptional result; few ingredients… eggs, ricotta, sugar, flour, and you’re done.
Of course, it seems strange that I also suggest plain recipes, without chocolate, the temptation was great, but I resisted!
Surely a version with chocolate will follow, because the cake is so soft that with ricotta and chocolate it would be really superb.
Now you just have to try to make my recipe, and if you like, send me the photos and I’ll post them on my Facebook page with your name.
Approx. 500 Kcal per person
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Ricotta Cake
- 3 Medium Eggs
- 1 1/2 cups Sugar
- 2 1/2 cups All-purpose Flour
- 1 1/4 cups Cow's Milk Ricotta
- 1 packet Baking Powder
- Grated zest of one lemon
- 1/4 cup Powdered Sugar
Preparation of Ricotta Cake
In a mixer, place the eggs and sugar and create a creamy mixture by working them at high speed, then gradually add the other ingredients working at a lower speed.
At this point, take a 9-inch cake pan, butter and flour it, and pour in the mixture.
Bake in a preheated oven at 350°F for about 40 minutes.
