A venial sin this ricotta cake. A venial sin because it is without butter and oil. A light cake, perfect for breakfast and snack. However, it is suitable for being filled. You just have to cut it in half and spread a good amount of Nutella in the center to transform it into a delicious dessert. That’s what I did at home. I kept part of it ‘light’, while I cut the rest into squares and filled them with hazelnut cream. Yes… because my kids demanded it that way.
Other ricotta desserts that might interest you:
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 10 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Ricotta Cake
- 8.8 oz ricotta
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- zest of half a lemon (untreated)
- 3 eggs (medium)
- 2.8 oz dark chocolate
- 2 tbsp marsala (or brandy)
- 1 pinch salt
- 1 packet baking powder (16 g)
- powdered sugar (for dusting)
Tools
I prepared the dough for this cake with the Thermomix, but you can make it with any other mixer. At the end of the article, I explained how to proceed if you want to make it by hand.
- 1 Mixer (I used Thermomix)
- 1 Spatula
- 1 Baking Pan rectangular 11 x 7 inches
Preparation of the Ricotta Cake
Line a rectangular baking pan of 11 × 7 inches with parchment paper. If you don’t have this type of pan, you can make a round cake using a 9.5-inch diameter mold. If, instead, you wish to purchase it, you can find it by clicking HERE.
Place the chocolate in pieces in the bowl and chop it finely (10/15 sec. speed 6). Set aside.
Remove the zest from half a lemon with a knife or a peeler, trying to remove only the yellow part (I remind you to use an organic untreated lemon because the zest of other lemons is not edible), then put it in the bowl along with the sugar and chop them (15 sec. at speed 9).
Then add the ricotta and chocolate and mix (10 sec. speed 6).
Finally, add the flour, eggs, liquor, a pinch of salt, and baking powder.
Give a stir with a spatula, then knead everything (30 seconds at speed 6/7).
Transfer the mixture to the previously prepared pan and level it.
Bake the ricotta cake in a preheated static oven at 356°F for about 30/35 minutes. Do the toothpick test. If inserted in the center, it does not come out clean, extend the cooking time for a few minutes.
Remove the cake from the oven and let it cool before removing it from the mold and transferring it to a serving plate. Once cooled, dust it with powdered sugar. Enjoy! Paola
If you don’t have the Thermomix, I recommend whipping sugar and eggs with electric whisks. Then add the ricotta and chopped chocolate and mix. Then perfume with the liquor and the grated lemon zest. Finally, add a pinch of salt and sift flour and baking powder through a fine mesh sieve.
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