The ricotta cake is soft and tall. Easy to make, moist and creamy that melts in your mouth. The batter also consists of a good percentage of cow’s milk ricotta which ensures a creamy texture, flour, and potato starch.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups ricotta
- 1 tbsp lemon juice
- 3 eggs
- 1 cup flour
- 0.4 cup potato starch
- 0.75 cup sugar
- 1 packet baking powder
- 3.4 oz sunflower oil
- as needed butter (only for greasing the cake pan)
Tools
- Electric Mixers
- Cake Pan
Steps
Use electric mixers in a large bowl to beat the eggs along with the sugar until you obtain a foamy mixture.
Add the ricotta in spoonfuls and mix with a spoon to combine.
Pour the sifted flour with the baking powder and work with the electric mixers for a few minutes.
Finally, pour in the lemon juice, mix, and transfer the contents to a 9.5-inch round cake pan. Bake in a preheated oven for about 45 minutes.
It is necessary to let the soft and tall cow’s milk ricotta cake cool well to fully appreciate it.
Soft and Tall Cow’s Milk Ricotta Cake with Flour and Potato Starch
Soft and Tall Cow’s Milk Ricotta Cake with Flour and Potato Starch
FAQ (Questions and Answers)
You can also use corn starch if you don’t have potato starch, as both make the cake more fragrant and soft.
The ricotta I find suitable for this cake and other desserts is cow’s milk ricotta, but you can substitute it with your preferred type, though the flavor will change.
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Which ricotta should I use for desserts?
The ricotta I find suitable for this cake and other desserts is cow’s milk ricotta because it has a more delicate flavor, but you can substitute it with your preferred type, though the flavor will change.
