Quick ricotta cake

Name: Quick ricotta cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: Cow's milk ricotta cheese 1 ¼ cup; Type 00 flour About 2 1/3 cups (rounded for household measurement; ~300 g) 2.3 cups; Sugar 1 ½ cup; Eggs (about 3 medium) 6 oz; Sunflower seed oil 3 ½ tbsp; Whole milk 3 ½ tbsp; Lemon juice 3 ½ tbsp; Lemon peel (to be grated) 2; Baking powder 4 tsp; Butter to taste; Type 00 flour to taste; Powdered sugar to taste

it de es fr br

Vegetarian

Difficulty: Very easy
Prep time: 15 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

If you’re looking for a really good way to kick off your day, the quick ricotta cake is your go-to Italian delight. Seriously good stuff. This easy ricotta cake is perfect when you crave something delicious, minus the hassle. You just mix everything in a blender and, honestly, you’re on your way to enjoying a moist, tender cake. And look, it's a breakfast staple in Italy, famous for its sweet and slightly tangy flavor from fresh ricotta and lemon zest.

Thing is, the batter stays super light and airy, thanks to the ricotta and a bit of vegetable oil, giving you that classic soft crumb Italians love. Want a twist? Add chocolate chips or toasted nuts. But really, even plain, this simple ricotta cake recipe shines with a citrus aroma wafting through your kitchen.

Now, here's the deal: every family has its own take on this cake. Some call it a quick ricotta cake, others have regional names. Pretty much the same comforting Italian treat, though. And the best part? No fuss over complicated steps—just mix, bake and let it cool. You'll end up with a golden crust and a moist center that's hard to resist. Seriously hard.

Whether you stick with a Italian ricotta cake loaded with lemon or toss in some chocolate for sweetness, it pairs perfectly with coffee or tea. Plus, the texture stays soft even after a day or two, making it a top-notch afternoon snack. I mean, many folks say this is the best ricotta cake recipe for satisfying everyday cravings, and it's so so easy to see why once you savor that sweet, light bite. Whether you’re new to baking or just want something quick and satisfying, this cake proves how Italian baking makes simple things taste really really good.

INGREDIENTS

For a cake with a diameter of 34 cm (9 1/2 in): Cow's milk ricotta cheese 1 ¼ cup (300 g); Type 00 flour 2.3 cups (300 g) - About 2 1/3 cups (rounded for household measurement; ~300 g); Sugar 1 ½ cup (300 g); Eggs 6 oz (165 g) - (about 3 medium); Sunflower seed oil 3 ½ tbsp (50 g); Whole milk 3 ½ tbsp (50 g); Lemon juice 3 ½ tbsp (50 g); Lemon peel 2 - (to be grated); Baking powder 4 tsp (16 g)

For the pan: Butter to taste; Type 00 flour to taste

For dusting: Powdered sugar to taste

Preparation

How to prepare Quick ricotta cake

To make the quick ricotta cake, pour the ricotta 1 and the sugar into a blender equipped with stainless steel blades 2 and blend until you obtain a cream 3.

At this point add the grated zest 4, the lemon juice 5 and the milk 6.

Also pour in the vegetable oil 7 and the beaten eggs 8, then blend again to combine the mixture. In a separate bowl sift the flour and the baking powder 9.

Combine the sifted dry ingredients with the mixture 10 and blend one last time to incorporate them: you should obtain a smooth, creamy batter 11. Pour the batter into a buttered and floured pan with a diameter of 34 cm (9 1/2 in) 12.

Level the surface and bake in a preheated conventional oven at 356°F for about 50 minutes, placing the pan on the lower-middle rack 13. Check doneness with a toothpick, then remove from the oven and let it cool slightly in the pan 14. Once slightly cooled, turn the quick ricotta cake out onto a wire rack and let it cool completely before dusting with powdered sugar 15!

Storage

The quick ricotta cake can be stored in a cool place for 3 days, covered with a cake dome or in an airtight container.

You can also freeze it after baking.

Tip

Instead of a blender you can use an immersion blender and work everything in a bowl, rather than in the blender jug.

Customize the quick ricotta cake with chocolate chips, hazelnuts or a mix of chopped nuts: you can pour half of the batter into the pan first, add the chosen ingredients and then cover them with the remaining batter… this way they won't sink!

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

Quick ricotta cake

PRESENTATION

INGREDIENTS

How to prepare Quick ricotta cake

Storage

Tip

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