Ricotta Cake

Name: Ricotta Cake
Ingredients: 1 egg; 70 g sugar; 4 tablespoons of oil; 4 tablespoons of milk; 7 tablespoons of flour; 1/2 packet of baking powder; 150 g ricotta cheese; 50 g sugar; 1 egg; 1 tablespoon of sour cream

Dessert - Ricotta Cake by Frusina D. - Recipia

I happened to have a box of ricotta that was close to expiring, and I remembered this recipe that I sometimes make when I want a quick dessert. Originally, it was made with cottage cheese, but I replaced it with ricotta because I find it fluffier. I bake it directly in a loaf pan so that I can cut it into slices, and I haven't had any issues with the baking process or texture. It’s ready in an hour, half of which is just waiting. Quick Info Total time: about 50-60 minutes Preparation time: 10-15 minutes Baking time: 35-40 minutes (until nicely browned) Servings: 8 slices (from a standard loaf pan) Difficulty: easy Recipe type: ricotta loaf cake, quick dessert Ingredients For the batter: 1 egg 70 g sugar 4 tablespoons oil 4 tablespoons milk 7 tablespoons flour 1/2 packet baking powder (approximately 5 g) For the ricotta filling: 150 g ricotta cheese 50 g sugar 1 egg 1 tablespoon sour cream Optional: Powdered sugar for decoration Preparation method 1. Break the egg into a large bowl, add a pinch of salt, and beat it with a mixer for about 1 minute. 2. Add the sugar to the egg and mix on high speed for 2-3 minutes until it becomes a light-colored, fluffy cream. 3. Gradually incorporate the oil while continuing to mix. 4. In a separate bowl, combine the flour with the baking powder. 5. Start adding the flour mixture and the milk alternately in 2-3 batches, mixing briefly after each addition. In the end, you should have a fairly thick mixture, similar to thick cream. 6. Line a loaf pan with parchment paper and pour in the prepared mixture. 7. In another bowl, mix the ricotta with the sugar, egg, and sour cream just until smooth. 8. Pour this ricotta cream over the batter in the pan. With a spoon, gently swirl the top just enough to slightly blend the two layers. Don’t mix too much; it’s enough to see some streaks of cheese. 9. Place the pan in a preheated oven at 180°C. Bake for 35-40 minutes until the loaf is golden brown and passes the toothpick test (insert a toothpick in the center; if it comes out clean, it’s done). 10. Let the loaf cool in the pan for at least 10-15 minutes, then you can remove it and, once completely cooled, slice it. If desired, you can sprinkle powdered sugar on top before serving. Why I make this recipe often Because it’s quick to prepare and doesn’t require hard-to-find ingredients. It results in a soft loaf with a not overly sweet texture that stays good even the next day. It can be easily sliced without crumbling. Tips and variations Tips Do not overmix the ricotta mixture with the batter to maintain the marbled appearance. If you use a smaller or larger pan, adjust the baking time accordingly. Check towards the end with a toothpick, as it may look baked on the surface but be wet in the center. Substitutions Ricotta can be replaced with well-drained cottage cheese if you don’t have ricotta. The sour cream can also be cooking cream; it doesn’t need to be fermented. If you don’t have milk, a neutral-tasting plant-based milk will work. Variations You can add a little grated lemon or orange zest to the cheese mixture. For those who prefer an extra flavor, a bit of vanilla can be added to the batter or the ricotta cream. You can sprinkle raisins into the cheese mixture if you like. Serving ideas It can be served plain, with powdered sugar, or alongside a fruit compote. It also goes well with a bit of jam on a slice, but it’s quite good on its own. Frequently asked questions 1. Can I use cottage cheese instead of ricotta? Yes, well-drained cottage cheese works, but the texture will be a bit grainier. 2. Do I need to fully mix the two mixtures in the pan? No, just gently mix the surface so that the cheese streaks remain visible. If you mix too much, they will blend together and you’ll lose the layered effect. 3. Does the loaf crumble when sliced? If you let it cool well before removing it from the pan and slicing, it will cut nicely without crumbling. 4. Can it be frozen? I don’t recommend it, as the texture changes upon thawing and the cheese cream releases water. 5. Can it be made without a mixer? You can whisk it by hand, but it won’t rise as much. A mixer helps to aerate the mixture better. Nutritional values Estimated per slice (8 slices): approximately 170-180 kcal, 5 g protein, 6 g fat, 24 g carbohydrates. These are approximate calculations; values may vary depending on the ricotta used and how many grams of flour are in a tablespoon. Storage and reheating The loaf can be stored in the refrigerator, wrapped, for up to 2 days. It’s good cold, but if you want, you can gently heat it in the microwave for 10-15 seconds. I don’t recommend keeping it for more than two days, as it becomes moist in the center.

Ricotta Cake

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