Ricotta Cake Cooked in a Skillet.
Do you want to make an incredibly soft cake without turning on the oven? You’re in the right place!
Today I present my Ricotta Cake cooked in a skillet: it’s super quick to prepare, very fluffy and absolutely delicious.
Remember that at the end of the recipe you’ll find my tips and tricks to ensure perfect results.
Now come with me and let’s start baking!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the ricotta cake cooked in a skillet
Use eggs and milk at room temperature. If you forget to take the eggs out of the fridge, simply immerse them for 5 minutes in a bowl of warm water.
- 3 eggs
- 7 oz (about 3/4 cup) ricotta
- 2.8 oz (about 1/3 cup) granulated sugar
- 1/3 cup milk
- 1/4 cup (4 tbsp) vegetable oil
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 teaspoon vanilla extract
Tools
- 1 Pan 9.5 in
Steps for the ricotta cake cooked in a skillet
In a bowl, whisk the eggs with the sugar using a hand whisk until you have a light and frothy mixture.
Pour in the milk and immediately after the oil, continuing to stir to incorporate them well.
Add the ricotta and the teaspoon of vanilla extract, and mix until the ricotta is perfectly combined.
Start adding the flour and the baking powder (which you should have sifted beforehand to avoid lumps).
Mix vigorously: the batter will be very thick.
Take a skillet and line the bottom with a circle of parchment paper. Pour the thick batter into it.
Cover with a lid and let cook for 20 minutes over very low heat, please, very low!During these first 20 minutes, never lift the lid. The internal steam is crucial for the cooking and the softness.
After twenty minutes, remove the lid. Using a plate also lined with parchment paper, invert the cake. Grab the edges of the parchment paper and place the cake back into the skillet, on the side that has not yet cooked.
Cover again and cook for another 10 minutes, always over very low heat.
Do the toothpick test: if it comes out dry, the cake is ready! Otherwise, extend the cooking by a few minutes, checking frequently.
Once cooking is finished, immediately invert the cake onto a cutting board and let it cool completely.
Your Ricotta Cake Cooked in a Skillet is ready to be enjoyed! You can dust it with powdered sugar or serve it with a sauce of your choice.
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Storage and tips
Remember that the eggs and milk must be at room temperature. This way they won’t negatively affect the rise.
I chose to flavor the cake with vanilla, but you can easily replace it with lemon zest (for a citrus touch!) or with a packet of vanilla sugar.
The cake keeps very well for several days; the important thing is to always keep it well covered.
To make the cake even more irresistible, I recommend cutting it in half once cooled and filling it with your favorite jam or a delicious hazelnut cream.
