The ricotta cakes are delicious treats that are easy and quick to prepare: few ingredients, air fryer cooking, and they’re ready. They have a creamy texture and can be flavored as desired with orange or lemon zest, vanilla, or chocolate chips. In summer, prepared the day before and kept in the refrigerator, the ricotta cakes make a fresh, tasty, and light breakfast. It’s a recipe I made last summer and hadn’t published. Then it popped up among the drafts, and it seemed like a perfect idea for a summer breakfast, but now I can’t remember where it comes from. If you recognize the recipe, write to me so I can add the source.
Not to be missed
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz ricotta
- 1.5 tbsp sugar
- 2 tbsp all-purpose flour
- 1 tsp baking powder (about 1 teaspoon)
- 1 egg
- as needed grated orange zest (dried)
Tools
- 1 Bowl
- 1 Hand Whisk
- 2 Baking Dishes 4 inches
Steps
In a bowl with a hand whisk, beat the egg with the sugar, add the ricotta, and mix well to combine. Finally, add the flour and baking powder and mix to obtain a smooth, lump-free batter. Divide it into two greased and floured 4-inch bowls, or if you prefer, you can also use the non-stick spray. Cook in an air fryer at 320°F for 25 minutes. At the end of the cooking time, check if they are done by doing the skewer test, then turn them onto a serving plate. The cakes will puff up in the air fryer and then deflate slightly once out, but this will not affect the outcome or taste. Let them cool, sprinkle with powdered sugar, and serve. In summer, they are delicious cold, so it’s ideal to let them rest in the fridge for a few hours before enjoying them.
