By Devi Poojari
March 6, 2024
Within the vast spectrum of tea cakes, the soft and cloud-like ricotta cake is perhaps underrated when compared with banana bread or a walnut loaf. Not only is this recipe a quick fix for your cake cravings, it also uses simple ingredients that can be sourced with the blink of an eye.
2 cups fresh ricotta ¾ cup softened butter 1 + ¾ cups all-purpose flour 1.5 cups sugar 3 eggs 1 tablespoon lemon zest Juice of ½ lemon 1 teaspoon vanilla extract 2 teaspoons baking powder ¼ teaspoon baking soda
Preheat the oven to 180°C, while you combine the ricotta, eggs, lemon juice, zest and vanilla extract in a bowl.
Cream the butter and sugar until it forms soft peaks, before adding the flour, baking soda and baking powder to the mixture.
Combine the ricotta mixture with the flour, butter and sugar to fold gently for a smooth batter.
Grease a baking dish before you transfer the batter into the oven to bake for 40-45 minutes, until the centre is firm but slightly bouncy.
Cool on a wire rack and cut into slices, to enjoy on its own or with a berry compote.