Ricotta cake recipe
- 1/2 cup plain flour
- 2 tbsp sugar
- 1/2 tsp salt
- 5 tbsp unsalted butter, cold, cut into cubes
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 kg ricotta
- 6 eggs, separated
- 1 tsp vanilla bean paste
- ¾ cup sugar
- 3 tbsp plain flour
- zest of 3 lemons
- pinch of salt
- ½ cup icing sugar
- 1 tsp cinnamon
Line a 24cm springform pan with baking paper and set aside.
In a food processor, pulse together the flour, sugar, salt and butter until it resembles breadcrumbs.
Add egg yolk, vanilla and lemon juice and process until a dough ball comes together.
Spread dough over the base of the cake pan, smoothing out with the base of a glass until even. Prick base all over with a fork. Chill in the refrigerator for 30 minutes.
Preheat oven to 180°C fan-forced. Bake base for 25 minutes. Remove from oven and set aside to cool.
Increase oven temperature to 190°C fan-forced.
Process ricotta in a food processor until smooth and set aside.
Using a mixer beat the egg yolks, vanilla bean paste and sugar until thick and pale in colour. Add the ricotta, flour and lemon zest and mix until combined.
In a separate bowl, beat egg whites and salt with a mixer until soft peaks form and fold gently into the ricotta mixture taking care not to push all of the air from the mixture.
Pour ricotta mixture over baked crust and cook in the oven for 1 hour. Cool to room temperature and dust with icing sugar and cinnamon.
- If the ricotta seems a bit too “wet” you can drain it by leaving it in a sieve over a bowl for a few hours to let the whey run out of it.
- Ensure that you have an extra clean and grease-free bowl and utensils when you are beating the egg whites so they froth up properly.
- I like to make this cake the day before it is required.
- Make sure the eggs you use are fresh and room temperature for this recipe.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder