The ricotta cake is a simple and aromatic dessert thanks to the vanilla and citrus zest that make it special. Soft, fragrant, and incredibly delicious, this cake is very easy to prepare even for those with little cooking experience.
In my cakes, you often find yogurt and ricotta, two ingredients that make the batters very soft and keep them fluffy for a long time. I also use it in pancakes, in delicious and extremely versatile ricotta muffins, and last week I made a yummy cake with apples, ricotta, and almonds.
The ricotta cake is perfect at any time of the day. Serve it for breakfast or as a snack with a sprinkle of powdered sugar, or as a dessert, maybe with a scoop of vanilla ice cream. It’s perfect for both adults and kids.
Also, try other desserts with ricotta:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups potato starch
- 1 cup cow's milk ricotta
- 0.8 cups sugar
- 5 tbsp peanut oil (or other oil of your choice or 6 tbsp softened butter)
- 2 eggs (medium)
- 0.25 cups whole milk
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 tsp orange zest (grated)
- 2 tsp butter
- 2 tsp all-purpose flour
- as needed vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Cake pan springform 9.5 inches in diameter
Procedure
In a large bowl, put the eggs (at room temperature) and sugar. Beat them with an electric whisk until you get a light and frothy mixture, which will take about 7-8 minutes.
Mix the ricotta with a fork to make it soft and workable. This step prevents lumps, then add it to the beaten eggs and incorporate it with the whisk.
Sift the flour with the starch and baking powder, then add everything to the mixture. Finally, add the vanilla extract and the grated citrus zest, continuing to mix everything with the whisk.
Add the oil and finally the milk. You should get a smooth and homogeneous mixture with a frothy and dense consistency.
Pour the mixture into the buttered and floured mold. Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Do the toothpick test to check the cooking, if necessary, extend it by a few minutes.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The ricotta cake is ready, let it cool completely, dust it with powdered sugar, and serve.
Tips
Storage
The ricotta cake can be stored at room temperature for 3 days in a cool, dry place.
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