Torta di Ricotta (Ricotta Cake) is a classic Italian dessert that’s creamy, light, and absolutely delicious! It’s a simple yet rich cake made with ricotta cheese, eggs, sugar, and a hint of lemon zest or vanilla for flavor. The texture is soft, almost like a cheesecake, and it’s perfect as a light dessert after a meal or with a cup of coffee.
Here’s a traditional recipe for Torta di Ricotta:
Torta di Ricotta (Italian Ricotta Cake)
Ingredients:
- 2 cups ricotta cheese (preferably whole milk ricotta, drained well)
- 3/4 cup granulated sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour (optional, for texture, can use all-purpose flour instead)
- 1 tsp vanilla extract
- Zest of 1 lemon (or 1 tsp lemon juice)
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions:
1. Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch (23 cm) springform pan or regular round cake pan, and line the bottom with parchment paper for easy removal after baking.
2. Prepare the Ricotta Filling:
- In a large bowl, add the ricotta cheese. Use a whisk or a hand mixer to smooth out the ricotta until it’s creamy and lump-free.
- Add the sugar to the ricotta and mix until smooth.
- Add the eggs, one at a time, beating well after each addition. The mixture will be creamy and a little runny.
- Stir in the flours, vanilla extract, lemon zest, and a pinch of salt. Mix until everything is well combined and smooth.
3. Bake the Torta:
- Pour the ricotta mixture into the prepared pan, smoothing out the top with a spatula.
- Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean (it may have a little bit of moisture, but it should not be runny).
- The cake may puff up while baking, and it will slightly sink as it cools, which is perfectly normal.
4. Cool and Serve:
- Allow the torta di ricotta to cool in the pan for about 10 minutes, then carefully remove it from the springform pan.
- Let the cake cool completely on a wire rack. Once cooled, dust the top with powdered sugar for an elegant touch.
- Serve chilled or at room temperature.
Tips for a Perfect Torta di Ricotta:
- Ricotta: Make sure your ricotta is well-drained, as excess moisture can make the cake too wet. If your ricotta is very watery, you can place it in a cheesecloth or fine strainer and let it drain for about 30 minutes.
- Texture Variations: Some versions of Torta di Ricotta use a small amount of semolina flour for added texture, but regular flour works perfectly well too. If you want a more sponge-like texture, you can use a bit of baking powder (about 1 tsp).
- Lemon or Orange: Lemon zest is typical, but if you prefer, you can use orange zest for a different citrus flavor.
- Serving: This cake is delicious on its own, but you can serve it with a side of fresh berries or a drizzle of honey or fruit syrup for extra flavor.
Why You’ll Love Torta di Ricotta:
Torta di Ricotta is a wonderfully light, creamy cake with just the right balance of sweetness. It’s not overly heavy like a cheesecake, yet it’s still indulgent. The hint of lemon zest adds a fresh touch, making it a perfect dessert for any occasion. Whether you’re having a family meal, a celebration, or just a quiet evening at home, this cake is sure to please!
Let me know how it turns out if you try it!