The ricotta cake with orange and lemon is one of those desserts that doesn’t rely on an immediate wow effect, but wins you over slice after slice: it’s a tall, soft ricotta cake, naturally scented by citrus, where the freshness of the orange and the brighter note of the lemon intertwine with the creaminess of the ricotta creating a full but never cloying balance.
This ricotta cake has a different texture from classic cakes: more moist and enveloping, thanks to the eggs and potato starch which make it delicate yet stable, perfect even the next day when the aromas intensify.
This is the ricotta cake recipe to choose when you want a simple, easy-to-make dessert with few ingredients, without butter or oil, delicate and irresistible!
It’s more nutritious than lighter cakes thanks to the protein content, and the absence of flour makes it interesting for those seeking different alternatives.
Ideal to serve as a dessert but also for breakfast or an afternoon snack.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 6 Servings
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for flourless ricotta cake
Recipe for ricotta cake
- 2 cups cow ricotta (about 500 g)
- 3 eggs
- 1 orange
- 1/2 lemon
- 6 2/3 tbsp potato starch (about 50 g)
- 1/2 cup erythritol or brown sugar (about 100 g)
- as needed powdered sugar (confectioners' sugar)
- 1 packet vanillin (vanilla powder)
Tools
- 1 Bowl
- 1 Hand mixer
- 1 Springform pan
- Parchment paper
- 1 Sieve
Steps for flourless ricotta cake
To prepare the delicious flourless ricotta cake, start by working the ricotta until smooth.
In a bowl beat the eggs with the erythritol or brown sugar using a hand mixer until you obtain a creamy, homogeneous mixture; add the ricotta and continue working until smooth, then gradually incorporate the sifted potato starch little by little to avoid lumps;
At this point add the juice of one orange and the juice of half a lemon, mixing well to distribute the aromas, and the vanillin.
Pour the batter into a pan lined with parchment, level the surface with a spatula and bake in a conventional oven at 338°F for about 40–45 minutes; do the toothpick test toward the end of baking (it should come out slightly moist but clean). If the top tends to brown too much, cover it with parchment in the final minutes.
In an air fryer the orange and lemon ricotta cake cooks a bit faster than a traditional oven: set it to 320°F for about 30–35 minutes, checking around 25 minutes as each model can vary.
Once ready, let it cool completely in the pan because it will settle and reach its soft, compact consistency. Dust with powdered sugar and serve. Enjoy — Barbara
Storage for flourless ricotta cake
The orange and lemon ricotta cake must be stored carefully because of its moisture: once completely cold, wrap it well with plastic wrap or place it in an airtight container and keep it in the refrigerator, where it will stay perfect for 3–4 days, remaining soft and fragrant (often it’s even better the next day as the aromas intensify); avoid leaving it at room temperature for many hours, especially in warm weather, due to the ricotta and eggs.
If you want to keep it longer you can also freeze it already sliced, wrapping slices individually so you can thaw only what you need by leaving it in the fridge or at room temperature for a short time.
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FAQ (Questions & Answers)
What can I substitute for potato starch?
Yes, you can use cornstarch (cornflour) in the same quantity, but potato starch makes the cake softer and more delicate.
Can I use only orange or only lemon?
Certainly, but together they give a better balance: the orange sweetens while the lemon adds freshness.
Can I use sheep’s ricotta?
Yes, of course, in the same quantity.
