Discover the simplicity and elegance of this Creamy Ricotta Cake, a dessert that combines the rich, smooth texture of ricotta with the delicate flavors of vanilla and a hint of lemon. This cake is incredibly light and airy, making it a perfect treat for those who appreciate a dessert that’s not overly sweet but still satisfies the craving for something indulgent. The use of potato starch or cornstarch ensures that the cake has a tender crumb, while the ricotta keeps it moist and flavorful. With just a few basic ingredients, this cake is easy to prepare yet offers a sophisticated taste that belies its simplicity.
Why You’ll Love This:
You’ll love this Creamy Ricotta Cake because it’s a versatile and forgiving recipe that’s perfect for any level of baker. The ricotta cheese gives the cake a wonderful creaminess without being too heavy, and the subtle sweetness allows the flavors of the ricotta and lemon to shine through. Whether you’re looking for a dessert that’s light enough to enjoy after a big meal or a sweet treat to have with your afternoon coffee, this cake fits the bill. Plus, it’s naturally gluten-free when made with cornstarch, making it an excellent choice for those with dietary restrictions.
Perfect Occasion:
This Creamy Ricotta Cake is perfect for a variety of occasions. Serve it as a light dessert after dinner, especially when you want something sweet but not too heavy. It’s also ideal for a weekend brunch or as an elegant tea-time treat. If you’re hosting a dinner party, this cake makes a wonderful centerpiece dessert, paired with fresh berries or a dollop of whipped cream. The simplicity of the recipe makes it a great go-to for last-minute guests or when you want to impress without a lot of effort.
Decoration Tips:
To enhance the visual appeal of this ricotta cake, dust the top with powdered sugar just before serving. For a burst of color, consider garnishing with thin slices of lemon or fresh berries like raspberries or strawberries. If you want to add a touch of elegance, you can drizzle a light lemon glaze over the top, allowing it to drip down the sides for a beautiful effect. Another option is to sprinkle a few edible flowers around the cake for a delicate and sophisticated look. When serving, place the cake on a cake stand and surround it with additional fresh fruit for a vibrant, inviting display.
Ingredients for a 22 cm Diameter Pan:
- 500 g ricotta cheese
- 2 eggs
- 45 g potato starch or cornstarch
- 1 packet of vanilla extract
- 45 g sugar or your preferred sweetener
- Optional: Juice of half a lemon
Instructions:
- Preheat your oven to 170°C (340°F) and prepare a 22 cm diameter cake pan by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, combine the ricotta cheese, eggs, potato starch or cornstarch, vanilla extract, sugar (or sweetener), and the optional lemon juice. Stir the ingredients together until well combined.
- For a smoother texture, use an electric mixer to blend the mixture until it is silky and uniform. This will also help to incorporate more air into the batter, making the cake lighter.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake the cake in the preheated oven for 40 to 45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The top should be lightly golden.
- Allow the cake to cool in the pan before transferring it to a serving plate.
Enjoy!