The 5 minute ricotta and citrus cake is a light and very soft dessert ideal for children’s breakfast or snack. It is very easy to prepare and you will need a few minutes to get the dough ready for the oven. It is one of the basic versions of the 5-minute cake and is perfect for being filled with custard, chantilly cream, and fruit.
The ricotta, like yogurt, makes the cake very soft and keeps it tender for a long time. You can use this dough for smaller or larger cakes and for muffins that you can customize as you like. The flavors I included are vanilla and citrus, a combination I love and prepare as soon as I can find natural oranges and mandarins.
The 5-minute cakes are extremely versatile and customizable. I usually make them with vegetable oil because I don’t like the taste of butter, but you can easily replace it with butter by increasing the amount by 20%.
Here are more 5-minute cakes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/8 cups all-purpose flour
- 3/4 cup sugar
- 9 oz cow's milk ricotta (tub ricotta is fine)
- 6 tbsp milk (or orange or mandarin juice)
- 1/3 cup peanut oil (or other oil or 1/3 cup of soft butter)
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp orange zest (grated)
- 1 tsp lemon zest (grated)
- 1 tsp mandarin zest (grated)
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Scale
- 1 Cake pan 9.5 inches in diameter
Procedure
Pour the ricotta into the bowl along with the sugar and mix it very well, this way it will become smooth and silky. Add the eggs, incorporating them one at a time, then the oil, vanilla, and lemon zest, orange zest, and mandarin zest.
Sift the flour with the baking powder and add them to the bowl, stirring constantly with the whisk. At this point, the mixture is ready but very dense, add 6 tablespoons of milk (or orange juice) to achieve the right consistency.
Pour the mixture into the buttered and floured cake pan. Bake the cake in a preheated static oven at 350°F for about 35 minutes.
Perform the toothpick test to check for doneness, extend the baking time a few minutes if necessary, but be careful not to overbake, or it will become dry.
If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.
The 5 minute ricotta and citrus cake is ready, let it cool completely, dust with powdered sugar, and serve.
Tips
Storage
The 5 minute ricotta and citrus cake keeps at room temperature for 3/4 days.
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For tips on making the recipes, contact me on FACEBOOK and follow me on INSTAGRAM to not miss the video tips!
Send me your photos, I will gladly post them on my social media
For tips on making the recipes, contact me on FACEBOOK and follow me on INSTAGRAM to not miss the video tips!
Send me your photos, I will gladly post them on my social media
