5-Minute Ricotta Cake

Name: 5-Minute Ricotta Cake
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Yield: 8
Ingredients: Cow's milk ricotta cheese 0.9 cup; Type 00 flour 1.6 cups; Sugar 1 cup; Butter 0.9 cup; Eggs 3; Baking powder 2 tsp; Fine salt 1 pinch; Orange peel 1; Rum 1 oz; Pistachios shelled ½ cup; Peeled almonds 0.7 cup; Fresh liquid cream ¾ cup; Dark chocolate 5 oz; Butter 1 ½ tbsp; Ground pistachio to taste

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768

Calories per serving

Energy Kcal 768
Carbohydrates g 61.4
of which sugars g 41.8
Protein g 14.1
Fats g 50.9
of which saturated fat g 23.5
Fiber g 4.1
Cholesterol mg 174
Sodium mg 161

Vegetarian

Difficulty: Easy
Prep time: 5 min
Cook time: 55 min
Serving: 8
Cost: Average

PRESENTATION

If you're in the mood for a quick and elegant dessert, the 5-minute ricotta cake is a favorite in Italy. Seriously good. This treat is perfect when you want something soft and fancy without spending hours in the kitchen. Just toss all the ingredients into a mixer. And you know what? In no time, you’ll have a creamy ricotta batter ready to go. The result? A cake that's incredibly moist and tender, making it ideal for a fast breakfast or a mid-afternoon snack.

Unlike the traditional ‘torta di ricotta sofficissima’—which is awesome—you might find in Italian bakeries, this modern version offers a fresh twist. Combining simplicity with sophistication. Once baked, the chocolate topping adds a gooey layer that perfectly complements the cake's texture. And listen, sprinkling crushed pistachios on top not only adds a satisfying crunch but also elevates the easy ricotta dessert to a new level of elegance.

People often compare this to a lemon ricotta cake or other classic Italian cakes, but the speed and unique chocolate-pistachio touch make it way way different. It maintains that old-world charm while offering a modern, quick twist anyone can master. For sure. Whether you’re serving it at brunch or enjoying a slice as a sweet afternoon treat, this quick ricotta cake shines with its effortless preparation.

With all the mixing done in just minutes, and the toppings adding a luxurious finish, this cake is perfect for anyone who loves a simple ricotta cake recipe but wants something a bit more polished. I mean, it's the kind of dessert that makes you feel like an Italian pastry chef—without breaking a sweat. So next time you crave a taste of Italy with minimal fuss, this cake is your go-to choice for a delicious and refined experience.

INGREDIENTS

768

Calories per serving

Ingredients for a 9-inch mold: Cow's milk ricotta cheese 0.9 cup (200 g); Type 00 flour 1.6 cups (200 g); Sugar 1 cup (200 g); Butter 0.9 cup (200 g); Eggs 3; Baking powder 2 tsp (10 g); Fine salt 1 pinch; Orange peel 1; Rum 1 oz (30 g); Pistachios ½ cup (100 g) - shelled; Peeled almonds 0.7 cup (100 g)

for the glaze: Fresh liquid cream ¾ cup (200 g); Dark chocolate 5 oz (140 g); Butter 1 ½ tbsp (20 g)

For garnish: Ground pistachio to taste

Preparation

How to prepare 5-Minute Ricotta Cake

To make the 5-minute ricotta cake, place all the batter ingredients into a mixer: start with the flour and sugar 1, then continue with the baking powder 2 and salt 3.

Next, add the peeled almonds 4 and shelled pistachios 5. Incorporate the butter cut into pieces 6

and the whole eggs 7, then flavor with rum 8 and grated orange zest 9. Blend the ingredients until fully combined.

Finally, add the well-drained ricotta 10, blend again to obtain a homogeneous batter 11. Butter and flour a 9-inch mold, pour the batter here 12

And level the surface with a spatula 13. Bake in a preheated static oven at 356°F for 50 minutes. Once baked, remove the cake from the oven 14 and let it cool slightly. Meanwhile, prepare the coating: pour the cream into a saucepan 15 and heat it until just before boiling.

At this point, pour the hot cream over the dark chocolate: we used chocolate chips, but if you have a chocolate bar, you can chop it first 16. Stir with a whisk to melt it and create a cream. Incorporate the butter cut into pieces 17 and stir again until you obtain a fluid sauce 18.

Flip the cake onto a cooling rack and cover it entirely with the chocolate sauce 19. Finally, sprinkle chopped pistachios on the surface 20. The 5-minute ricotta cake is ready to be enjoyed 21.

Storage

Store the 5-minute ricotta cake in the refrigerator for a couple of days. It is possible to freeze the baked cake without the coating.

Advice

For the chocolate sauce, we used chocolate chips, but you can use chopped dark chocolate. We recommend draining the ricotta thoroughly to prevent it from releasing water into the batter.

For the translation of some texts, artificial intelligence tools may have been used.