Forgetful Cake or the 3 Cake is an extremely soft cake that is quickly prepared without needing to remember the quantities of the ingredients. Just remember the number 3 and you’re done!

Even those with their heads in the clouds, like me, will never forget the ingredients or the quantities once it’s made and can replicate it wherever they are to satisfy a sudden craving.

Perfect for breakfast, a snack, or as a dessert, it is one of those pantry cakes, moist and soft, that wins you over at the first bite.

A perfect dessert to bring to parties, I often make it for my nephews’ school parties, and it always gets great success.

Very soft, thanks to the presence of ricotta, it does not contain butter and is very light, though definitely satisfying.
For impeccable results, we prefer fresh ricotta found at the supermarket counter over packaged ricotta.

If you see too much sugar, don’t worry. You can replace it with erythritol. A zest of lemon will give it a pleasant and good flavor.

How about experimenting with this delight together? We won’t forget it anymore!

Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 10 People
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

329.66 Kcal

calories per serving

Info Close

Energy 329.66 (Kcal)
Carbohydrates 56.93 (g) of which sugars 33.67 (g)
Proteins 9.03 (g)
Fat 8.78 (g) of which saturated 3.68 (g)of which unsaturated 4.64 (g)
Fibers 0.86 (g)
Sodium 52.29 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For the Cake

2 1/2 cups all-purpose flour (or low glycemic index flour)
10 1/2 oz ricotta
3 eggs (medium, room temperature)
1 1/2 cups sugar (you can reduce to 1 1/4 cups and use erythritol)
2 tbsps lemon (juice)
to taste lemon (zested)
2 tbsps vegetable oil
1 packet baking powder
2 tbsps milk
butter (to grease the pan)
to taste flour (to dust)
to taste powdered sugar

Tools

1 Pan 24 cm
Food Scales

Steps

Forgetful Cake or the 3 Cake

Preheat the oven to 356°F in static mode.
Grease and flour a 9.5-inch diameter pan and keep it handy.
Drain the ricotta and place it in a bowl, add the eggs and mix everything with the beater until well blended.
Now add the sugar and distribute it carefully, then incorporate the flour by sifting it directly into the container, and let it be absorbed.
Now pour in the milk and oil in a stream, mix again, then add the sifted baking powder.
When the mixture is well combined, transfer it all into the cake pan and bake (at 356°F) for 35 minutes.
Do the toothpick test before removing the cake from the oven, and only take it out if it comes out completely dry.
Let it cool, remove from the mold, and sprinkle with powdered sugar.