The 5-minute ricotta cake is a simple, soft, and light dessert ideal for breakfast or a snack. It’s one of the basic versions of the 5-minute cake and is perfect for filling with custard, hazelnut cream, fruit, or whipped cream.
The ricotta makes the batter extremely soft, so the cake will stay tender for days; the recipe is simple and super fast, in 5 minutes you’ll have your batter ready to bake, which you can also use to make muffins. The cooking time will be even faster, and you’ll get soft and delicious treats perfect for children’s birthdays or a buffet.
The 5-minute cakes are prepared so quickly and are so easy that I make them a couple of times a week, always changing an ingredient. I love the 5-minute apple bundt cake, but the version with walnuts and chocolate is truly fantastic.
Before proceeding with the recipe, here are some variations to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 316.93 (Kcal)
- Carbohydrates 45.48 (g) of which sugars 23.13 (g)
- Proteins 8.11 (g)
- Fat 12.62 (g) of which saturated 4.33 (g)of which unsaturated 7.68 (g)
- Fibers 0.72 (g)
- Sodium 42.70 (mg)
Indicative values for a portion of 100 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
- 3/4 cup sugar
- 1 cup cow ricotta
- 3 tbsp milk (or orange juice)
- 1/4 cup peanut oil (or 1/3 cup melted butter)
- 2 eggs (medium-sized)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated or other aromas to taste)
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Cake Pan springform, 9-inch
Procedure
Pour the ricotta into the bowl along with the sugar and mix very well, this will make it smooth and silky. Add the eggs, incorporating them one at a time, then the oil, vanilla, and lemon zest (or other aromas to taste).
Sift the flour with the baking powder and add them to the bowl, always mixing with the whisk. At this point, the mixture is ready but it’s very dense, add 3 tablespoons of milk to get the right consistency.
P.S. If you want to make the cake even more aromatic, you can replace the milk with orange or lemon juice, or half milk and half juice, depending on your taste.
Pour the mixture into the buttered and floured cake pan. Bake the cake in a preheated static oven at 350°F for about 30 minutes.
Do the toothpick test to check if it’s cooked, if necessary, extend it for 5 minutes, being careful not to overbake, otherwise it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The 5-minute ricotta cake is ready, let it cool completely, dust it with powdered sugar, and serve.
It’s an ideal base for filled cakes. If you want to make a special dessert, you can fill it with custard and strawberries or with paradise cream.
Advice
Storage
The 5-minute ricotta cake keeps at room temperature for 3/4 days.
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