Ricotta cake is one of the easiest and quickest ricotta desserts to prepare, a simple and real sideboard dessert, perfect for breakfast or as a snack for the whole family.
The peculiarity of this preparation lies in the fact that the fresh ricotta, usually used as a filling for the famous Sicilian cannoli or delicious tarts, is added directly to the mixture of flour, eggs and sugar: the result is a high and soft cake, characterized by a delicate flavor, an irresistible citrus scent thanks to the addition of lemon juice and zest, and a pleasantly moist consistency that melts in the tongue.
To prepare it, you can choose the ricotta you prefer: seeded if you love delicate flavors, or sheep’s cheese if you prefer a more powerful taste.
The important thing is to use it at room temperature and, above all, make sure it is very dry so that it does not release too much liquid during baking and the cake becomes too moist. Then simply mix it with the sugar until creamy, then add all the other ingredients and bake in the oven.
For a perfect dessert, we recommend using a hinged mold with a removable base (ours is 18 cm) that makes it easier to turn out after cooking.
Find out now how to make the ricotta cake: as excellent as it is, it can be made even more delicious by adding chocolate chips to the dough or by cutting it in half and filling it with custard and berries, and the next day it will be even better.
If you liked this recipe, try also the magic ricotta cake, gluten-free and suitable for those intolerant.
Ingredients
Ricotta at room temperature
500 gr
Eggs at room temperature
4
powdered sugar
150 gr
00 flour
120 gr
Lemon (juice and peel)
1
Baking powder for cakes
1 bag
For decoration
powdered sugar
qb
How to make ricotta cake
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