Ricotta Cake recipe, Blueberry Ricotta cake recipe, How to make Ricotta cake, Lemon Ricotta cake

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with additional flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar fat content.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

Welcome to the channel and introduction to the recipe.

List ingredients: 175 grams all purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 150 grams caster sugar, 1 teaspoon lemon zest, 75 grams softened butter, 85 grams ricotta cheese, 3 tablespoons lemon or lime juice, 3 large eggs.

Mix flour, baking powder, and salt together.

Mix caster sugar and lemon zest together.

Cream the softened butter and sugar together using a stand mixer with a whisk attachment until smooth and creamy.

Scrape the sides of the bowl with a spatula.

Beat in the ricotta cheese until well combined.

Add eggs one at a time, whisking until well combined after each addition.

Add lemon or lime juice; expect the mixture to curdle slightly but it will be fine once mixed with flour.

If using sour berries, reduce the amount of lemon or lime juice.

Sift the flour mixture and add it to the wet ingredients in batches.

Fold the flour mixture into the batter with a spatula until just combined and smooth.

Prepare two versions of the cake: for the plain version, use a greased and floured cast iron skillet.

For the blueberry version, fold blueberries into the batter.

Transfer the batter into the prepared baking tin.

Bake in a preheated oven for 35 to 45 minutes or until a cake tester comes out clean.

Allow the cake to cool for 10 to 15 minutes.

Gently separate the sides of the cake from the pan using an offset spatula or butter knife.

Trim any uneven tops or cracks with a serrated knife if necessary.

Serve the plain ricotta cake warm with seasonal fruits and toasted nuts, dusted with icing sugar.

For the blueberry ricotta cake, dust with icing sugar and garnish with mint leaves and blueberries.

Optional: serve with whipped cream, maple syrup, or honey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens