Recipes  
Ricotta Cake
Ricotta Cake
Open in full-screen mode

Ricotta Cake

Preparation
30 MIN
Cooking
50 MIN
Waiting
12 H
Chilling
4 H
Makes
10 to 12 servings
Freezes
Share

Ingredients

Preparation

  1. In a cheesecloth-lined strainer placed over a bowl, strain the ricotta for 12 hours or overnight in the refrigerator.
  2. With the rack in the middle position, preheat the oven to 325°F (165°C). Butter and line an 8-inch (20 cm) springform pan with parchment paper.
  3. In a bowl, combine the strained ricotta, ¾ cup (160 g) of the sugar, the flour, egg yolks, lemon zest and juice with an electric mixer until smooth. Set aside.
  4. In another bowl, beat the egg whites and the remaining sugar (¼ cup/55 g) with an electric mixer until stiff peaks form.
  5. With a spatula, gently fold the meringue into the ricotta mixture. Spoon into the prepared pan.
  6. Bake for about 50 minutes or until a thermometer inserted into the centre of the cake reads 150°F (65°C). Let cool. The cake will have a tendency to sag or sink in the middle. Cover with plastic wrap and refrigerate for 4 hours or overnight.
  7. When ready to serve, unmould and dust with icing sugar. Enjoy as is or top with Limoncello Lemon Confit, if desired.

Good with...

Comment

  1. Hi! I made it using quark (I'm from Finland and Ricotta is very hard to find here) and it turned out AMAZING! Thank you very much - this recipe is a keeper! :D *Celi

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.