Recipe: Ricotta Cake
After seeing a recipe for Torta Di Ricotta in the Edible South Shore Magazine, I ripped it out. Clearly this would be something that I would be trying. It took about a year. But I did get to it, albeit in a roundabout way.
When visiting Boston Cheese Cellar in Roslindale a few months ago, this recipe popped into my head. So I decided to buy some good quality local ricotta cheese. Sadly, by the time that I got around to baking the cake, several weeks later, the cheese was going bad.
Lesson Learned: Don't buy ricotta cheese until you're ready to use it. Also I just found a recipe for homemade ricotta cheese. Maybe I'll try it.
So anyway, since the sad ricotta episode, I couldn't stop thinking about the cake that I planned to bake. Then the weather cooled down a bit. So I bought some more ricotta cheese and baked the cake yesterday. I cut the recipe in half and made a couple more changes, but it's essentially the same cake.
This is a very simple cake, but I really liked it. Next time, I'll add a bit more lemon zest and juice, which I've noted in the recipe. I squeezed some juice in by accident, but it was a nice touch. Here's the recipe below.
Ricotta Cake (Adapted from Torta Di Ricotta, Edible South Shore)INGREDIENTS:
- 2 eggs
- 1/3 cup brown sugar (plus 2-3 T for sprinkling)
- 3/4 cup ricotta cheese
- zest of 1/2 a lemon
- 1 tsp. lemon juice (squeezed from lemon)
- 1 tsp. vanilla extract
- 2 T olive oil
- 1/3 cup vanilla rice milk
- 1 1/3 cups all-purpose flour
- 2 1/2 tsp. baking powder
Oil and flour a round pan. Set aside. In a medium mixing bowl, add all wet ingredients, except for milk, and sugar. Unless you really want to, then go right ahead. Whisk together well. Add in some of the flour, baking powder, and some of the milk. Keep whisking or switch to a spoon if you prefer. Add in the rest of the flour and milk. Whisk or stir until combined.
Pour batter into prepared pan. Sprinkle the remaining brown sugar onto the batter. Bake at 350 degrees for about 35 minutes. Enjoy!
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