Have a family snack and want to impress? This ricotta cake is wonderful, smooth and creamy, ideal to serve with coffee or hot tea in a Winter day…
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Eggs
- Granulated sugar
- All-purpose flour
- Lemon zest
- Honey
- Baking powder
- Ricotta
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE RICOTTA CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with some flour.
Step 2: Beat the eggs, sugar and the lemon zest until a homogeneous mixture. Add the ricotta and the honey and mix for 3 to 4 minutes to incorporate. Add the flour mixed with the baking powder and beat until obtain a creamy mixture.
Step 3: Pour the mixture into the prepared pan and bake for about 30 minutes.
Step 4: When the cake is cooked, remove from oven and unmold onto a plate. Let cool to room temperature and serve.
TIPS FOR RICOTTA CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Ricotta cake
Have a family snack and want to impress? This ricotta cake is wonderful, smooth and creamy, ideal to serve with coffee or hot tea in a Winter day…
4.00 from 4 reviews
- 5 eggs
- 150 grams (2/3 cup) granulated sugar
- 125 grams (1 cup) all-purpose flour
- Zest of one lemon
- 1 tablespoon honey
- 1 teaspoon baking powder
- 250 grams (8 3/4 ounces) ricotta
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with some flour.
- In an electric mixer, beat on medium speed the eggs, sugar and the lemon zest until a homogeneous mixture. Add the ricotta and the honey and mix for 3 to 4 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
- When the cake is cooked, remove from oven and unmold onto a plate. Let cool to room temperature and serve.
Ingredients
Directions
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