Romagna ricotta cake, a simple and genuine pantry-style dessert, perfect for breakfast but great at any time of the day. A cake similar to the Ferrara Brazadela, but with a softer dough, thanks to the presence of ricotta. It is prepared in a few minutes, with the classic ingredients that we always have at home, it is quick and easy to prepare, and it keeps for several days. Try this delicious recipe too!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 164.17 (Kcal)
- Carbohydrates 27.71 (g) of which sugars 11.68 (g)
- Proteins 4.36 (g)
- Fat 4.67 (g) of which saturated 2.80 (g)of which unsaturated 1.68 (g)
- Fibers 0.50 (g)
- Sodium 53.35 (mg)
Indicative values for a portion of 50 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
- 2 cups all-purpose flour
- 2 eggs (medium)
- 2/3 cup sugar
- 3.5 oz ricotta
- 3 tbsp butter (softened)
- lemon zest
- 2 tsp baking powder
- Half tbsp milk (for brushing)
- sugar crystals (for the surface)
- 1 pinch salt
Tools
- Baking pan
- Parchment paper
- Food processor or planetary mixer
If you don’t have a food processor or planetary mixer, you can knead by hand in a bowl.
Preparation
Mix the softened butter with the sugar and the grated zest of half a lemon, until you get a cream. You can use a planetary mixer, a food processor, or simply a spoon and a bowl.
Add the slightly beaten eggs, a pinch of salt, and mix well.
Then add the ricotta and mix well.
Finally, incorporate the sifted flour with the baking powder. Knead until you get a homogeneous mixture, which will be dense and rather sticky.
Take the dough and place it in a baking pan lined with parchment paper (the one I used measured 20×15 cm or 8×6 inches), or shape it into an oval and place it on a large pan or baking tray (always with parchment paper underneath).
Brush the surface with a little milk (or with half a tablespoon of egg white removed from the eggs).
Sprinkle with the sugar crystals, and place in a static oven at 350°F.
Bake the cake for 30-35 minutes, or until it is golden outside and dry inside (always check with a toothpick).
The Romagna ricotta cake is ready, remove it from the oven and let it cool completely. If you like, you can dust it with powdered sugar.
Tips and notes
Always adjust the baking times based on the characteristics of your oven.
You can also scent the dough with vanilla essence or orange zest. If you don’t have crystals, you can sprinkle with simple granulated sugar.
The cake keeps for several days, in a covered container.
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