ricotta cake

Raspberries, lemon and cream are ideal food partners - this dessert really hits the comfort zone!

Lemon ricotta cake with raspberry ripple cream

(240 grams) blanched almonds

(75 grams) plain flour, sifted

lemons

(300 grams) ricotta

unsalted butter

caster sugar

eggs, separated

creme fraiche

tbs pure icing sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

“This classic ricotta torte is made with pasta frolla, a soft, crumbly, sweet short pastry” - Phoebe Wood.

Torta di ricotta (ricotta cake) recipe

unsalted butter, chopped

(165 grams) caster sugar

eggs

(225 grams) plain flour

tsp baking powder

fresh ricotta

cream cheese,

tsp vanilla extract

lemon

Icing sugar, to serve

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5348771529001-5981838430001

A GOOD LEMON RICOTTA CAKE

olive oil

lemon zest

lemon juice

150 g caster sugar

250 g self-raising flour

ricotta cheese

Icing sugar (to serve)

milk of choice (optional*)

Pre-heat oven to 180°C (160°C fan-forced).

Grease and line a 7-inch round and deep cake pan with baking paper.

Add olive oil, lemon zest, lemon juice, eggs and caster sugar to the bowl of an electric mixer. Beat for 3-4 minutes until pale, creamy and voluminous.

Add flour and ricotta cheese. Mix very gently with a wooden spoon until the batter is just combined, ensuring there are small lumps of ricotta intact in the batter. At this point if you feel the batter is too stiff (it should be the consistency of a thick paste but not soft and runny), you made add 2-3 tablespoons milk of choice to loosen it up in order to get the perfect crumb after baking.

Bake in the preheated oven for 50-55 minutes until golden and cracked on top.

Remove from oven. Cool for 10 minutes. Dust with icing sugar, cut and serve.

This cake is the perfect dessert to welcome spring! It's an Italian inspired, made from scratch cake that has such an irresistible flavor. The ricotta in the cake lends moisture and a delicious richness and the lemon zest adds a welcome zing. Trust me, this is a cake people wont forget about!&nbsp;

Lemon Ricotta Cake

(188 grams) all-purpose flour

tsp salt

(200 grams) granulated sugar

(113 grams) unsalted butter, (softened)

(356 grams) whole milk ricotta cheese

lb. fresh strawberries, (diced

Tbsp (42 grams) granulated sugar, (divided)

(235 milliliters) heavy cream

Preheat oven to 350 degrees. Butter a 9-inch springform pan, line bottom with a round of parchment paper and butter parchment.

In a medium mixing bowl whisk together flour, baking powder and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar, butter and lemon zest until pale and fluffy.

Mix in eggs one at a time (mixture will appear lumpy), blend in vanilla.

Add in half of the flour mixture and mix just until combined, add ricotta and mix just until combined.&nbsp;

Add in last half of the flour mixture and mix just until combined. Gently fold batter to ensure ingredients are evenly incorporated.&nbsp;

Pour batter into prepared springform pan and spread into an even layer. Bake in preheated oven until cake is set (a toothpick can come out moist but no batter), about 45 - 50 minutes.

Let cake cool 10 minutes then run a knife around edge to loosen any edges that may have stuck slightly, remove springform ring and continue to let cool.

Once cool, slice and serve with macerated strawberries and whipped cream.

In a medium mixing bowl toss strawberries with 2 Tbsp of the sugar. Cover and let rest in refrigerator while cake is baking and cooling.

In a separate medium mixing bowl using an electric hand mixer whip heavy cream until soft peaks form.&nbsp;

Add 1 1/2 Tbsp sugar and whip until stiff peaks form. Store in refrigerator until ready to serve.

Recipe source: Cooking Classy

Macerated Strawberries

The crumbles and the creamy refreshing ricotta filling with hints of lemon make this amazing ricotta cake simply to die for. You will fall in love with its incredible flavor and texture.

Ricotta cake

(500 grams) ricotta

Tbsp (90 grams) sugar ((I used unrefined cane sugar))

½ lemons, zest

¼ cup (300 grams) all-purpose flour

Tbsp vegetable oil ((I used expeller pressed canola oil))

tsp baking powder ((I used self-rising flour))

½ lemon, zest

Preheat the oven to 350F°/180C°.

Line with parchment paper or grease with oil or butter a loosed bottom cake pan* (size 9 inches/23 cm).

To make the ricotta filling, place the first group of ingredients in a bowl and mix with a fork or a whisk, until well combined.

To make the crumb shell, place the second group of ingredients in a bowl and using your fingers, rub the egg and the oil into the flour and sugar to make a crumb-like mixture (see pictures above).

Using about ⅔ of the crumbs, make the cake bottom and edges, but you don&#x27;t want to press the mixture too much.

Fill this crumble shell with the ricotta mixture (see pictures above), then sprinkle the crumble mixture all over the ricotta filling.

Bake for 30 minutes until lightly golden.

Let it cool at room temperature, and served dusted with icing sugar.

This easy Blueberry Ricotta Cake is perfect served as a breakfast or coffee cake. Ricotta cake is a delicately sweet and elegant dessert with a clafoutis-like texture.&nbsp;

Blueberry Ricotta Cake

eggs (room temperature)

sugar

Tbsp unsalted butter (melted (not hot))

ricotta cheese ((about 2 cups))

sour cream

all-purpose flour

Tbsp lemon

blueberries ((1 1/2 cups) rinsed and dried)

Tbsp lemon juice (freshly squeezed)

Preheat oven to 350˚F. Grease a 9” springform pan and line the bottom with a ring of parchment. Whisk together flour, salt and baking powder and set aside.

In a large mixing bowl, beat together eggs and sugar on high speed for 2 minutes until frothy.

Blend in melted butter until smooth. Add 15 oz ricotta, 1/4 cup sour cream, 1 tsp vanilla extract and 1 Tbsp lemon zest and beat on medium speed for 1 minute or just until blended.

Add flour mixture and beat on low speed just until incorporated. Pour batter into prepared pan and sprinkle 1 1/2 cups blueberries evenly over the top.

Bake in the center of oven at 350˚F for 60-65 min or until edges are lightly browned and cake appears set. It will still have a slight jiggle in the center. Remove from oven and cool 20 minutes in the pan then transfer to a cake platter. Once cake is on the cake platter, you should be able to easily slide out the parchment from under the cake.

How to Make Ricotta Cake:

In a small bowl or measuring cup, stir together powdered sugar and lemon juice, adding more juice or powdered sugar to thin or thicken the glaze to desired consistency. Drizzle over warm cake and serve.

How to Make Lemon Glaze:

This ricotta-filled cake is topped off with coffee, caramel and hazelnut flavours, making it the ultimate decadent dessert.

Hazelnut cake with whipped ricotta and coffee caramel recipe

unsalted butter, room temperature, chopped

sour cream, room temperature

vanilla bean paste

(250 grams) hazelnut meal

(300 grams) plain flour

(250 milliliters) pure (thin) cream

(60 grams) pure icing sugar, sifted

(35 grams) hazelnuts,

(165 milliliters) espresso coffee

Chocolate Ricotta Cake, an easy and delicious cake recipe, moist and full of chocolate chips,a classic Italian dessert. Everyone will love.

Italian Chocolate Chip Ricotta Cake

sugar ((200 grams))

vanilla

ricotta ((250 grams))

all-purpose flour ((250 grams))

baking powder

salt

mini chocolate chips (unsweetened, milk

icing/powdered sugar (for dusting)

Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.

In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.

In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*.

Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness.  Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy!

Rich and flavorful, this Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon. A simple Italian cake.

Italian Lemon Ricotta Cake

salt*

egg yolk (room temperature)

+1 tablespoon butter (melted and

vanilla or lemon extract

milk 2% or whole milk (room temperature)

Pre-heat oven to 350F (180C). Grease and flour or spray a 9½-10 inch bundt pan (24cm).

In a medium bowl whisk together the flour, baking powder and salt.

In the bowl of a stand mixer with the flat beaters or a large bowl with beaters beat together the eggs, yolk and sugar for 2 minutes, add the melted butter and vanilla, beat to combine. Beat in the ricotta, add the zest and milk, beat to combine.

Add the dry ingredients and combine. Transfer the batter to the prepared pan and bake for approximately 50-55 minutes. Let cool in pan then move to a serving plate. Dust with powdered sugar before serving. Enjoy!

This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that&#039;s flavored with fresh raspberries, lemon juice, and zest. It&#039;s perfect for spring, summer, and any other time of year!

Lemon Raspberry Ricotta Cake

½ cups Fresh Raspberries (plus extra for topping)

Flour

Domino® Golden Sugar

All-Purpose Flour

¼ tsp Baking Powder

Salt

Lemon

Large Eggs

Milk Ricotta Cheese

tsp Vanilla Extract

Unsalted Butter (melted)

Domino® Powdered Sugar (for dusting/garnish top of cake)

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and dust with powdered sugar.

In a small bowl, toss the clean raspberries with 1-2 tablespoons of all-purpose flour. Set to the side.

In a medium-size mixing bowl, whisk together the Domino® Golden Sugar, all-purpose flour, baking powder, salt, and lemon zest. Set to the side.

In a large-size mixing bowl, whisk together the eggs, ricotta cheese, lemon juice, and vanilla extract until well combined.

With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour coated raspberries. The batter will be thick and on the heavier side, but airy.

Spoon the batter into the prepared 9-inch springform pan and top with additional fresh raspberries.

Bake for 45-50 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides.

Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, then dust with Domino® Powdered Sugar (optional), and serve.

Keep the lemon raspberry ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. For keeping fresh longer, you can also store the cake for up to a week in the refrigerator.

https://www.youtube.com/watch?v=8erKBidt5-Q

This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!

Full Printable Recipe ► https://beyondthebutter.com/lemon-raspberry-ricotta-cake/

Ingredients:

Flour Coated Raspberries
・1 ½ cups Fresh Raspberries
・1-2 tbsp All-Purpose Flour

Lemon Raspberry Ricotta Cake
・1 cup Domino® Golden Sugar
・1½ cups All-Purpose Flour
・2 ¼ tsp Baking Powder
・1 tsp Salt
・2 tsp Lemon Zest
・3 Large Eggs
・1½ cups Whole Milk Ricotta Cheese
・3 tbsp Lemon Juice
・1 tsp Vanilla Extract
・½ cup Unsalted Butter, melted
・Domino® Powdered Sugar, for dusting/garnish top of the cake

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This Chocolate Chip Ricotta Cake gives you a deliciously light and creamy dessert packed with mini semi-sweet chocolate chips. It&#039;s a wonderful treat to enjoy year-round!

Chocolate Chip Ricotta Cake

Sugar

Unsalted Butter (melted and cooled slightly)

Mini Semi-Sweet Chocolate Chips (coated in 1-2 tbsp all-purpose flour)

Powdered Sugar (for dusting/garnish top of cake)

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and (optionally) dust with powdered sugar.

In a small bowl, toss the mini semi-sweet chocolate chips with 1-2 tablespoons of all-purpose flour. Set to the side.

In a medium-sized mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Set to the side.

In a large-size mixing bowl, whisk together the eggs, ricotta cheese, and vanilla extract until well combined.

With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour-coated mini semi-sweet chocolate chips. The batter will be thick and on the heavier side but airy.

Spoon the batter into the prepared 9-inch springform pan and top with additional mini semi-sweet chocolate chips.

Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, dust with powdered sugar (optional), and serve.

Keep the chocolate chip ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. To keep it fresh longer, you can store the cake for up to a week in the refrigerator.

https://www.youtube.com/watch?v=9Xx0RJj15as

This Chocolate Chip Ricotta Cake gives you a deliciously light and creamy dessert packed with mini semi-sweet chocolate chips. It's a wonderful treat to enjoy year-round!

Full Printable Recipe ► https://beyondthebutter.com/chocolate-chip-ricotta-cake/

Ingredients ►
  • 1 1/4 cup Granulated Sugar
  • 1 2/3 cups All-Purpose Flour
  • 2 ¼ tsp Baking Powder
  • 1 tsp Salt
  • 3 Large Eggs
  • 1 2/3 cups Whole Milk Ricotta Cheese
  • 3 tsp Vanilla Extract
  • 3/4 cup Unsalted Butter 
  • 1 cup Mini Semi-Sweet Chocolate Chips 
  • Powdered Sugar (for dusting/garnishing the top of the cake)

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#chocolatechipricottacake #ricottacake #chocolatechips #beyondthebutter #cake #chocolatechipcake #cakerecipe #dessert #dessertrecipes

Easy & Delicious Chocolate Chip Ricotta Cake!

Moist and delicious, and exploding with lemony flavor, my Italian lemon ricotta cake is a lemon lover&#039;s dream. And it&#039;s the perfect cake for any occasion, whether it&#039;s a summertime picnic or a cozy evening at home.

unsalted butter (softened (1 ½ sticks))

oz whole milk ricotta cheese

lemon juice (juice from one large lemon)

lemon zest (zest from one large lemon)

½ tsp baking soda

Preheat oven to 350 degrees. Grease a 9-inch springform pan using butter and powdered sugar. Set aside until needed.

Mix the flour, baking soda, and salt in a small bowl and whisk together until fully combined. Set aside until needed.

In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter together on high speed for 2 minutes until smooth and creamy.Scape the sides and bottom of the bowl as needed.

Add the ricotta cheese and blend until light and fluffy (4 to 5 minutes).Scape the sides and bottom of the bowl as needed.

Add the eggs on medium speed to the ricotta mixture one at a time, scraping the sides and bottom of the bowl after each addition.

Add the vanilla extract, lemon zest, and lemon juice to the mixture and mix until fully combined.

With the mixer on low, add the dry ingredients to the ricotta mixture. Mix just enough to combine.Scrape the bottom and sides of the bowl to make sure all the flour has been incorporated, but do not overmix.

Pour the batter into the prepared springform pan.

Place the cake on the middle rack of the preheated oven and bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.

Let the cake cool in the pan for 15 minutes on a wire rack before removing the springform pan.  Continue to let the cake cool on the rack until completely cooled.

Serve with whipped cream and fresh berries or it can be served simply, by dusting the ricotta cake with powdered sugar.

A light and super moist cake made with fresh ricotta and lemon.&nbsp;

5.5 tbsp granulated sugar, (69 grams)

tbsp all-purpose flour, (47 grams)

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