Magic Ricotta Cake

Name: Magic Ricotta Cake
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 8
Ingredients: Sheep's milk ricotta cheese 3 ¼ cups; Brown sugar 1 cup; Eggs (about 4 medium) 7.4 oz; Cornstarch 5.7 tbsp; Orange peel 1; Dark chocolate chips 7 oz

it de fr es br

460

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 460
Carbohydrates g 50.1
of which sugars g 44.5
Protein g 14.5
Fats g 22.4
of which saturated fat g 13.27
Fiber g 1
Cholesterol mg 158
Sodium mg 134

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 20 min
Serving: 8
Cost: Low

PRESENTATION

This magic ricotta cake comes from the heart of Southern Italy, where desserts feel like a warm hug. What really, really makes it special is how moist and tender it gets. Seriously good. It's all thanks to fresh sheep ricotta that gives it a super creamy vibe. Forget about flour in this ricotta cake recipe—it’s all about the cheese, eggs and just the right touch of sugar doing the work.

Adding chocolate chips is a must—they melt into the cake and create sweet pockets in every bite. And the orange heart? It's not just for fun; it adds a tangy twist that elevates the flavors, just like in many classic Italian desserts. This cake, for sure, brings you back to a nonna's kitchen, where something delicious is always in the air.

Some folks swap the orange for a bit of lemon zest if they're craving a lemony twist, but chocolate and orange? Pretty much the perfect combo. What’s amazing about this easy ricotta cake is how quickly it comes together. I mean, no fancy ingredients needed—just a few good ones and you are set.

The cake bakes to a golden, lightly crisp top, while the center stays nice and creamy, almost like a baked custard. It’s a traditional Italian dessert that gives you that cozy, comforting feeling from the first bite. Unlike those dry, boxed cakes, this one offers a moist, rich slice that's sweet without being overpowering.

In Southern Italy, cakes like this are often made for Sunday lunch or whenever something special yet simple is desired. For anyone who loves a classic ricotta cake, or craves a straightforward but super flavorful creamy ricotta dessert, this cake is the real deal—no fuss, just that magical taste that keeps you coming back for more. Really.

How to prepare Magic Ricotta Cake

To prepare the magic ricotta cake, first drain the sheep ricotta 1 so it won't release liquid during baking. Pour the slightly beaten eggs into a large bowl 2, add the brown sugar 3.

Start working with a hand whisk 5. Add the orange zest 5 and pour in the ricotta a little at a time with a spoon 6.

Now incorporate the cornstarch 7. Continue mixing with the whisk until you get a homogeneous mixture 8. Add the chocolate chips 9 and mix with a spatula to combine.

Pour the mixture into a 8-inch diameter cake pan lined with parchment paper or greased and floured 10. Level the surface with a spatula 11. Bake in a static oven at 340°F for about 80 minutes. The magic ricotta cake will deflate a little once removed from the oven, but this is normal because it doesn't contain flour, only a little cornstarch. Once baking is complete, take the magic ricotta cake out of the oven 12 and let it cool before removing it from the mold.

Storage

The magic ricotta cake keeps in the fridge for 2-3 days. We do not recommend freezing.

Advice

You can replace sheep ricotta with cow ricotta for a milder taste. Alternatively, you can use granulated sugar instead of brown sugar while keeping the same measurements.

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

Magic Ricotta Cake

PRESENTATION

How to prepare Magic Ricotta Cake

Storage

Advice

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