Ricotta Cake Cooked in a Pan.
Want to make a super soft cake without turning on the oven? You are in the right place!
Today I present my Ricotta Cake cooked in a pan: it is very quick to prepare, super soft, and absolutely delicious.
Remember that at the end of the recipe, you will find my tips and tricks to ensure a perfect result.
Now, come with me and let’s start baking!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the ricotta cake cooked in a pan
Use eggs and milk at room temperature. If you forget to take the eggs out of the fridge, just immerse them for 5 minutes in a bowl of warm water.
- 3 eggs
- 7 oz ricotta
- 1/3 cup granulated sugar
- 1/3 cup milk
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
Tools
I used a 9.5-inch diameter pan; you can also use a larger pan and the cake will just be slightly lower.
Steps for the ricotta cake cooked in a pan
In a bowl, beat the eggs with the sugar using a hand whisk until you have a light and fluffy mixture.
Pour in the milk and then the oil, and continue mixing to incorporate them well.
Add the ricotta and the teaspoon of vanilla extract, and mix until the ricotta is perfectly blended.
Start adding the flour and the baking powder (which you have sifted beforehand to avoid lumps).
Stir vigorously: the batter will be very thick.
Take a pan and line the bottom with a disc of parchment paper. Pour the thick batter into it.
Cover with a lid and let it cook for 20 minutes over very low heat, remember, very low!During these first 20 minutes, never lift the lid. The internal steam is crucial for the cooking and softness.
After twenty minutes, remove the lid. With the help of a plate also lined with parchment paper, flip the cake. Take the edges of the parchment paper and lay the cake back into the pan, on the uncooked side.
Cover again and let it cook for another 10 minutes, still on very low heat.
Do the toothpick test: if it comes out dry, the cake is ready! Otherwise, extend the cooking for a few more minutes, checking often.
Once cooking is complete, immediately flip the cake onto a cutting board and let it cool completely.
Your Ricotta Cake Cooked in a Pan is ready to be enjoyed! You can sprinkle it with powdered sugar or serve it with a sauce of your choice.
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Storage and Tips
Remember that eggs and milk need to be at room temperature. This way, they will not negatively affect the rising.
I chose to flavor the cake with vanilla, but you can easily replace it with lemon zest (for a citrus touch!) or with a packet of vanillin.
The cake keeps very well for several days, just make sure to always keep it well covered.
To make the cake even more irresistible, I recommend cutting it in half once cooled and filling it with your favorite jam or a delicious hazelnut cream.
