Ricotta Cake

A dense, moist crumb that melts on the tongue without being heavy. The crust is thin and golden, while the interior stays creamy thanks to the fresh cheese.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 449
• Protein: 10 g
• Carbs: 52 g
• Fat: 22 g

Ingredients

• 2 piece Egg ( whole )
• 100 g White sugar ( powdered )
• 66.7 g Minimum butter sweet ( melted and cooled )
• 133.3 g Wheat flour ( sifted )
• 7.3 g Baking powder ( packet )
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 0.7 tsp Vanilla extract optional ( liquid )
• 166.7 g Ricotta Cheese ( drained )

Instructions

1. Whisk eggs and sugar

   Whisk eggs and white sugar vigorously until the mixture doubles in volume and becomes pale and frothy.

2. Incorporate fats

   Add the drained ricotta and lukewarm melted butter. Mix to obtain a smooth texture without cheese lumps.

3. Add dry ingredients and aromatics

   Zest the lemon directly over the bowl. Fold in the wheat flour and baking powder. The batter should be thick and coat the spatula.

4. Baking

   Pour into a buttered tin. Bake at 180°C. The cake is ready when a knife blade comes out clean but moist, and the top springs back slightly when pressed.

Chef's tips

• Drain the ricotta in a sieve for 15 minutes before use to avoid making the batter soggy.
• Do not overmix the batter once the flour is added to keep the texture supple.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Take it out 20 minutes before serving.