Traditional and Fluffy Ricotta Cake Recipe
The Traditional and Soft Ricotta Cake is a classic Italian dessert, perfect as an after-dinner treat or a snack. Made with ricotta, flour, eggs, sugar, and enriched with lemon zest, this cake is irresistibly soft and aromatic. It is perfect to enjoy with a glass of wine or a cup of hot tea or coffee.
Ingredients
- 400 g Ricotta
- 250 g Flour
- 4 Eggs
- 100 g Brown Sugar
- 1 Glass Milk
- 1/2 Glass Olive Oil
- 1 and 1/2 Sachets Baking Powder
- Zest of 1/2 Lemon Lemon Grated Zest of 1/2
- Butter for greasing the pan
Instructions
- In a large bowl, beat the eggs vigorously with the sugar until obtaining a white and foamy mixture.
- Add the ricotta, the grated zest of half a lemon, the olive oil, and the milk, mixing gently until obtaining a homogeneous amalgam.
- Sift the flour together with the baking powder and gradually incorporate them into the previous mixture, being careful not to deflate it.
- Prepare a cake tin by greasing it with butter and lightly dusting it with flour, then pour the cake batter into it and level it with a spatula.
- Sprinkle the surface of the batter with some brown sugar to create a sweet and crunchy crust after baking.
- Bake in a preheated oven at 180°C and let it cook for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Once cooked, let the cake cool in the tin before unmolding it onto a serving plate.
Notes
To add an original touch to our cake, you can enrich the batter with dark chocolate chips or pieces of syrupy pears for a delicious contrast between the delicate flavor of the ricotta and the intensity of the chocolate or the sweetness of the pears.