Today's recipe is a delicious ricotta cake by Maru Botana, easy to prepare and absolutely delightful. Famous for her super simple recipes, Maru Botana is also known for always sharing a cooking or baking tip that ensures every dish turns out perfectly. For today's ricotta cake recipe, there are two key tips to keep in mind for a successful result. First, make sure the ricotta is of high quality and very fresh, as it is...
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Place the three eggs in a bowl and add the sugar.
Beat until the mixture is smooth and pale yellow.
In a blender or food processor, combine the ricotta, cornstarch, lemon zest, milk, and heavy cream.
Blend all the ingredients and add them to the egg and sugar mixture. Finally, add the baking powder and mix gently with folding motions.
Pour the batter into a round springform pan that has been greased and floured. Bake in a preheated oven at 180°C (350°F) for approximately 25 to 30 minutes.
Ensure the ricotta is of high quality and very fresh for the best flavor and texture.
Use two tablespoons of cornstarch instead of flour to prevent the moisture from the cheese from affecting the cake's rise.
Can I use low-fat ricotta for this recipe?
It is recommended to use full-fat ricotta for the best texture and flavor, but low-fat ricotta can be used if preferred.
Can I substitute cornstarch with flour?
Cornstarch is preferred as it helps prevent the moisture from the ricotta from affecting the cake's rise. Substituting with flour may alter the texture.
How do I know when the cake is done?
The cake is done when the top is golden and a toothpick inserted into the center comes out clean.
Can I add other flavors to the cake?
Yes, you can experiment with flavors like vanilla extract or orange zest to customize the cake.
How should I store the ricotta cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
