A plain cake that's anything but. The ricotta adds moisture and softness to the crumb. I used lemon zest and vanilla, but it can be flavored with other citrus or spices. It's perfect for brunch, afternoon tea or as a snack during the weekend.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Snacking cake
Simple cakes can be a surprise, as their looks don't convey much. But an ingredient like ricotta cheese transforms a plain batter into a sweet, moist and unique cake.
I love baking with ricotta, and I meant to share this cake for a long time, but always got distracted. It's a very old family recipe (just like this ricotta pie with double crust) and one I often make when I have friends over for afternoon coffee, something very common here.
It's an ingredient that can weigh the batter down and make cakes dense, like the polenta cake with ricotta or the ricotta cake squares. Well, this is clearly not the case, as you can see from the images. It starts with beating the eggs and sugar until tripled, which adds volume and air to the preparation that helps it grow tall and regal during baking.
It has a beautiful crumb and flavor and only needs a dusting of powdered sugar. But you can also dress it up with a sugar glaze.
About ricotta cheese
Ricotta cheese is a type of fresh, soft cheese with a mild, slightly sweet flavor and a crumbly texture. It's a staple in Italian cuisine for both sweet and savory dishes.
Quality varies according to brands; you can find some with additives to make it thicker. I try to buy original ricotta sourced from good small producers. It usually tastes better, and I like the consistency more. That said, some excellent brands are sold in supermarkets.
I use whole milk ricotta cheese for this cake and most of the recipes that call for it. It's richer.
Steps to make ricotta cake
I use an electric hand mixer, but you can use a stand mixer. I find it's too much of a hassle for this recipe. If you do, be careful after adding the ricotta: beat at low speed so you don't deflate the preparation much.
Wet ingredients
Since this recipe has oil, we start by beating the eggs with the sugar until doubled in volume and then add the oil in a stream. It creates a smooth, fluffy batter.
Ricotta
Don't overbeat the cake batter after adding it. You want to take advantage of the air created with the first beating.
Dry ingredients
The flour mixture has to be sifted. I do it directly over the batter, but you can sift them in another bowl first.
I like to use a spatula at the end to make sure it's all well integrated and that no dry ingredients are left at the bottom of the bowl.
Final batter
It has tiny white specks from the ricotta, which is grainy and doesn't smooth out completely. Have the cake pan ready before you start with the batter.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Storing: Refrigerate leftovers well-wrapped to prevent them from drying out. You can keep them for maybe one day at room temperature, but they have grapes, and they will start to ferment if the room is not cool. So I recommend not taking a chance.
- Vegetable oils: I mostly use sunflower oil as it has a neutral flavor. Canola also works. Or make an olive oil cake using a light one.
- Flavorings: the batter is plain and can accommodate spices, citrus zest or a tablespoon of liquor like rum.
Ricotta Cake
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups sugar
- 5 eggs, at room temperature
- 1 cup vegetable oil, like sunflower
- 1 cup whole ricotta, drained if watery
- 1 teaspoon lemon zest, or orange zest
- 2 teaspoons vanilla extract
- 1 tablespoon powdered sugar, to sprinkle and serve
Instructions
- Preheat the oven to 350°F (180ºC).
- Butter and flour a 9-inch round cake springform pan.
- Beat eggs and sugar in a large bowl until doubled or tripled in volume and light in color. This will take 5 minutes or so.
- Add the oil in a thin stream as you beat on medium speed.
- Add ricotta, lemon zest and vanilla and beat on low speed just until combined. Don't overbeat.
- Add the dry sifting (directly over the eggs) in 3 parts, and mixing just until combined.
- Pour the mixture into the prepared pan and bake for about 45 minutes or until a cake tester or toothpick comes out dry. It might take more or less depending on your oven and pan.
- Let cool on a wire rack for 15 minutes and remove the cake from the pan. Let it cool completely on the cooling rack and serve with powdered sugar on top, plain or with a dollop of whipped cream and fresh berries.
- You can also glaze it with powdered sugar and lemon juice.
Maca says
One of my favorites ❤️