The quick and super soft ricotta cake is a fluffy, simple, fragrant dessert without butter. As a good Sicilian, I love desserts with ricotta, and for breakfast and snacks, I wanted to prepare a soft and tasty little cake. The ricotta cake is delicious on its own, perfect to accompany or fill with your favorite filling like jam, Nutella, or other creams. At home, it lasted only two days!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: Pan 8-10 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz ricotta
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/2 cup potato starch
- 3 1/2 tbsp milk
- 3 1/2 tbsp vegetable oil
- 3 eggs
- 1 packet baking powder
- 1 lemon zest
- 1 pinch salt
- as needed powdered sugar
Steps
Beat the eggs with the sugar until they are light and frothy. Pour in the vegetable oil and mix.
Add the well-drained ricotta, milk, flour, potato starch, baking powder, grated lemon zest, and form a smooth and lump-free mixture.
Transfer the batter into a cake pan lined with parchment paper and bake the super soft ricotta cake in a preheated oven at 350°F for about 45 minutes, perform the toothpick test to check the baking.
Garnish the quick and super soft ricotta cake with a dusting of powdered sugar.
Notes:
The ricotta cake keeps at room temperature for 3-4 days. If you like, you can add dark chocolate chips to the batter. If you prefer, you can replace the oil with 4 tbsp of butter.
Other ricotta cake recipes HERE
