The Ricotta Three Cake is an extremely soft pantry cake perfect at any time of the day. It’s true comfort food that is prepared quickly without needing to remember the quantities of ingredients; just remember the number 3 and you’re done!
If you’re away from home and want to prepare a cake but don’t have your recipe notebook, this is the cake for you. Like the 7 Jar Cake, you won’t need to remember the quantities of ingredients.
Today I propose the basic version that you can enrich with chocolate chips, raisins, cherries, or nuts. Have fun creating your favorite variant.
The recipe is very easy and quick; if well preserved, it stays soft for a long time. Ideal when you have little time but don’t want to give up a good slice of cake.
Try also my 5 Minute Cakes, super quick and soft:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 309.93 (Kcal)
- Carbohydrates 53.01 (g) of which sugars 30.86 (g)
- Proteins 8.60 (g)
- Fat 8.36 (g) of which saturated 3.60 (g)of which unsaturated 4.28 (g)
- Fibers 0.77 (g)
- Sodium 49.80 (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 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 10 1/2 oz ricotta
- 3 eggs (large)
- 2 tbsps peanut oil
- 2 tbsps milk
- 2 tbsps orange juice (or lemon or pineapple)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp orange zest (or grated lemon zest)
- as needed butter
- 1 tbsp flour
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Cake pan 9.5 inches in diameter
- 1 Spatula
Procedure
On a sheet of parchment paper, sift the flour with the baking powder and set aside.
In a large bowl, beat the eggs with 1 cup of sugar until you get a light and frothy mixture. Use eggs at room temperature; it is essential for the success of the recipe.
In another bowl, mix the ricotta with 1/2 cup of sugar, then add the vanilla, orange zest, peanut oil, milk, and orange juice. Mix well.
At this point, add a third of the sifted flour to the beaten eggs and incorporate it with a spatula from bottom to top to not deflate the mixture. Then add a third of the ricotta, mixing again with the spatula. Repeat the operation two more times; in this way, you will make an even softer cake.
The batter is ready (if you wish, you can enrich it with chocolate chips, raisins, or nuts).
Butter and flour a 9.5-inch mold. Transfer the mixture to the cake pan.
Bake the cake in a preheated static oven at 350°F (180°C) for about 40/45 minutes.
Always do the toothpick test to check the cooking; if necessary, prolong it by a few minutes.
If the surface tends to darken, cover it with a sheet of aluminum foil.
The Ricotta Three Cake is ready, let it cool and serve.
Tips
Storage
The Ricotta Three Cake can be stored at room temperature, in a glass cake dome, for 3 days.
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