Best Italian Ricotta Cake Recipes
ITALIAN CHOCOLATE AND RICOTTA CAKE
An authentic Italian cake in an hour? Yes, please! This irresistible chocolate cake (torta di ricotta e cioccolato) is made with ricotta cheese and full of chocolaty goodness.
Provided by Monica
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Whisk ricotta cheese and sugar together in a large bowl. Whisk in eggs one at a time until well combined.
- Combine flour and baking powder in a bowl; sift into ricotta mixture. Mix until batter is well combined and no dry spots remain. Add chopped chocolate, melted butter, and vanilla extract; stir until batter is smooth. Spoon batter into prepared cake pan (batter will be very thick).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan before serving.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 59.6 g, Cholesterol 108 mg, Fat 21.7 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 12.6 g, Sodium 364.9 mg, Sugar 12.9 g
ITALIAN RICOTTA CAKE
This is an excellent, filling dessert that feeds a crowd! I bring this cake to family get-togethers and am always asked for the recipe! It is made in a 9x13-inch pan, and has a cheesecake-like consistency. Serve it with whipped cream and fresh or frozen berries.
Provided by Karin
Time 6h
Yield 12
Number Of Ingredients 14
Steps:
- Cream butter and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, while continuing beating. Add brandy. Add flour and baking powder. Mix into a dough until the consistency is like Play-Doh®. Press dough into a greased and floured 9x13-inch pan. Refrigerate for 2 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat ricotta cheese in a large bowl 4 to 5 minutes on high speed. Add eggs, 1 at a time, beating after each addition. Add sugar and heavy cream and beat until blended. Fold in egg whites.
- Spoon 1/2 of the mixture into the crust. Sprinkle 1/2 of the zests and 1/2 of the cinnamon on top. Repeat with remaining filling, zest, and cinnamon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Turn off the oven and let cake cool in the oven for 2 hours. Remove from the oven and chill completely before serving.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 61.1 g, Cholesterol 191.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 16 g, Sodium 286.9 mg, Sugar 38.2 g
ITALIAN LEMON-RICOTTA CAKE
Migliaccio, often served at Carnival, is a lemon-ricotta cheesecake with a difference: a base of semolina flour, which makes it lighter than your typical cheesecake.
Provided by Mark Bittman
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325. Butter an 11-inch round cake pan.
- Heat the milk in a medium saucepan over medium heat until simmering, then whisk in the semolina and salt. Boil, stirring constantly, for 2 minutes. Remove the saucepan from the heat, and stir in the sugar and butter until combined. Transfer the batter to a bowl to cool it down to warm, stirring frequently to prevent a skin from forming.
- Zest the lemons, using only the yellow part, and stir into the batter. Beat in the eggs, one at a time, until combined. Beat in the ricotta.
- Pour the batter into the pan, and bake until set and golden in places, about 1 hour. Transfer the pan to a rack to cool, and sprinkle with confectioners' sugar while still hot. Once the cake has cooled, sprinkle with confectioners' sugar once more, then serve.
ITALIAN RICOTTA CAKE
Steps:
- Mix eggs, Ricotta cheese and sugar together until smooth and set aside. Follow directions for cake mix on box. Pour into a greased and floured 9x13 pan. Drizzle Ricotta mixture over cake batter. Bake 50-60 minutes at 350 F. (I needed approximately 15 minutes more to complete cooking.) Cool, dust with powdered sugar. Keep refrigerated until ready to serve. Garnish with strawberries.
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