Italian Ricotta Cake (Torta di Ricotta)

This simple enough recipe is part of my recent dabblings with Italian pâtisserie. It is for a dense and very moist cake with a rich taste of ricotta and lemon. Enjoy it very fresh!


Ingredients (for a 28 cm Ø baking pan):

  • 500 grams of ricotta
  • 250 grams of caster sugar
  • 5 eggs, separated
  • 130 grams of flour
  • zest of 1.5 lemons
  • 1 shot of limoncello
  • 5 level teaspoons of baking powder
  • For decoration: icing sugar, 1 tablespoon of sliced almond, 1 teaspoon of lemon zest


  1. With a balloon whisk, whisk the ricotta and gradually add the sugar until very smooth and creamy. – Give it some time, best to use an electric balloon whisk if you do not wish to wake up with a sore arm the next morning 😉
  2. In a separate bowl, whisk the egg yolks until very creamy. Then fold into the ricotta.
  3. Sift the flour and the baking powder and gradually fold into the batter as well.
  4. Fold in the lemon zest and the limoncello.
  5. In separate bowl, whisk the egg whites until stiff peaks form. Gradually fold into the batter.
  6. Pre-heat the oven to 165 degrees Celsius.
  7. Butter a 28 cm Ø baking pan. Fill the batter into the baking pan and smooth the top.
  8. Bake for approximately 50 minutes to 1 hour. Check regularly that the top does not turn too dark or otherwise, reduce the temperature slightly.
  9. Let cool down completely before serving.
  10. Decorate immediately before serving with sliced almond, dust with icing sugar and sprinkle some lemon zest over the top. Enjoy fresh!

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