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Ricotta cake

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Nutritional information

23 g
9 g
23 g

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Ricotta cake

  • 1 hour
  • Serves 8
  • Easy



  1. Preparation:
    • Preheat your oven to 180°C (350°F).
    • Grease a 20 cm (8-inch) cake pan with butter and line the bottom with parchment paper.
  2. Separate the Eggs:
    • Carefully separate the egg whites from the yolks, placing the whites in a clean, dry bowl and the yolks in another.
  3. Beat the Yolks:
    • In a large mixing bowl, beat the yolks with 100g of sugar and the vanilla sugar (or vanilla extract) until the mixture becomes pale, creamy, and airy.
  4. Add Wet Ingredients:
    • Gradually add the melted butter to the yolk mixture, continuing to beat until well combined.
    • Stir in the lemon zest.
  5. Incorporate Dry Ingredients:
    • Add the almond flour to the yolk mixture and mix until fully incorporated.
  6. Add Ricotta:
    • Fold in the ricotta cheese, mixing gently but thoroughly to ensure it is evenly distributed.
  7. Beat the Egg Whites:
    • Using clean beaters, whip the egg whites until soft peaks form. Gradually add the remaining 100g of sugar and continue to beat until stiff, glossy peaks form.
  8. Combine Mixtures:
    • Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the batter.
  9. Bake the Cake:
    • Pour the batter into the prepared cake pan and smooth the top. Sprinkle with almond slices.
    • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve:
    • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    • Once cooled, dust the top with powdered sugar before serving.

Enjoy your delicious and airy ricotta cake, perfect for any occasion!

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