Ricotta Cake super delicate and very easy, without added fats, perfect for breakfast or a snack. Great in its simplicity. I enriched this cake with dried cranberries, but you can substitute them with chocolate chips or soaked and dried raisins. I made it with type 1 flour, but you can use all-purpose flour. If you like ricotta desserts, try the ricotta and almond cake or the San Sebastian cheesecake with ricotta and spreadable cream. Try the ricotta cake with almonds and chocolate or the ricotta ring cake.
Let’s get to work and prepare the ricotta cake together.
OTHER RICOTTA DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the ricotta cake
- 10.5 oz ricotta cheese
- 2 cups type 1 flour
- 1 cup sugar
- 3/4 cup milk
- 3 eggs
- 1 lemon zest
- 1 packet baking powder
- 3.5 oz dried cranberries
- 1 tbsp powdered sugar
Tools
This post contains affiliate links
- Electric beaters
- Cake Pan 9 inches
Steps for preparing the ricotta cake
Prepare the cake by separating the egg yolks from the whites. Beat the latter until stiff peaks form with 1/3 of the sugar. Combine the yolks with the fresh cow’s milk ricotta with the remaining sugar. Work first with a fork and then with electric beaters.
Incorporate the obtained cream with the sifted flour and baking powder, milk, salt, and lemon zest, and mix. Fold in the whipped egg whites in two or more times. Lightly flour the cranberries, or chocolate chips, or soaked and dried raisins and mix again.
Line a 9-inch diameter mold with parchment paper. Pour the mixture and bake in a static oven at 340°F for 45 minutes to an hour. Do the toothpick test anyway. Remove from the cake pan and sprinkle with powdered sugar.
Storage
You can store the cake for several days under a glass dome.
