Ricotta Cake
65 min
total
4
people
448
calories per serving
Ingredients
4 people
- 2 pcEgg (whole)
- 100 gWhite sugar (powdered)
- 66.7 gUnsalted butter (melted and cooled)
- 133.3 gWheat flour (sifted)
- 7.3 gBaking powder (packet)
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 0.7 tspVanilla extract (liquid)
- 166.7 gRicotta Cheese (drained)
Method
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.
- 1
Whisk eggs and white sugar vigorously until the mixture doubles in volume and becomes pale and frothy.
- 2
Add the drained ricotta and lukewarm melted butter. Mix to obtain a smooth texture without cheese lumps.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Take it out 20 minutes before serving.
4.1
14 reviews
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