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Ricotta Cake Recipe

Recipe by Pedro M. A. Neves

This classic Italian ricotta cake is a light, tender crumb cake enriched with fresh ricotta cheese and delicate citrus notes. Traditional in Southern Italy, particularly Sicily and Campania, it delivers a moist texture and subtle sweetness perfect for afternoon tea or dessert. The simple combination of quality ricotta, eggs, and flour creates an authentic cake that has graced Italian tables for generations.

Ingredients

• 500g fresh whole milk ricotta cheese
• 200g granulated sugar
• 4 large eggs, separated
• 200g all-purpose flour
• 50ml whole milk
• Zest of 1 lemon (about 10g)
• Zest of 1 orange (about 8g)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of fine sea salt
• 2 tablespoons unsalted butter, melted
• Powdered sugar for dusting

Instructions

1. Preheat oven to 180°C (350°F). Line a 23cm round cake tin with parchment paper and lightly butter the sides.

2. Press ricotta through a fine sieve into a large bowl to remove excess moisture and break up any lumps.

3. Whisk together ricotta, 150g sugar, egg yolks, milk, lemon zest, orange zest, and vanilla until smooth and well combined.

4. In a separate bowl, combine flour, baking powder, and salt. Sift into the ricotta mixture and fold gently with a rubber spatula until just combined.

5. In a clean bowl, whip egg whites with remaining 50g sugar until stiff peaks form.

6. Gently fold one-third of the egg white mixture into the ricotta batter to loosen it, then fold in the remaining whites in two additions until no white streaks remain.

7. Pour batter into prepared tin and smooth the top. Drizzle melted butter over the surface and swirl gently with a knife.

8. Bake for 40-45 minutes until a toothpick inserted in the centre comes out with just a few moist crumbs and the top is golden.

9. Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely before dusting with powdered sugar.

Substitutions

• Use strained Greek yogurt (250g) mixed with 250g mascarpone as a lighter ricotta replacement
• Replace granulated sugar with honey (180ml) for a more traditional rustic cake
• Substitute all-purpose flour with equal weight of buckwheat flour for a nuttier flavour and gluten-free option
• Use 100ml fresh orange juice instead of milk and omit citrus zests for orange-forward flavour

Tips

• Straining the ricotta through a sieve is essential to prevent a dense, watery cake; do not skip this step
• Fold the egg whites gently to maintain airiness; this creates the characteristic light, tender crumb
• The cake continues to set as it cools; it may appear slightly underbaked when hot but firms up perfectly at room temperature
• Bake this cake one day ahead; the flavour develops and the texture becomes more cohesive overnight

Torta di ricotta is deeply rooted in Southern Italian and Sicilian baking traditions, often prepared for Easter celebrations and family gatherings. The use of fresh ricotta reflects the region's pastoral heritage and the importance of quality dairy in Italian cuisine.

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