This flourless, butter-free, and baking powder-free ricotta cake is a timeless classic that melts in your mouth. The cake is light and creamy, thanks to the natural creaminess of ricotta and the lift provided by whipped egg whites. Simple to make and incredibly delicious, it’s perfect for those who appreciate the elegance of minimal ingredients.
Why You’ll Love This: This ricotta cake is a perfect blend of lightness and richness, offering a delightful taste experience without the heaviness of traditional cakes. The combination of ricotta with the fresh zest and juice of lemon creates a beautifully balanced flavor profile, while the vanilla extract adds a sweet aromatic note. With no flour or butter, this cake is naturally gluten-free and lower in fat, making it a lighter dessert option that doesn’t skimp on flavor. Its airy texture and rich taste make it a dessert that feels indulgent yet light.
Perfect Occasion: Ideal for any time of the day, this cake is perfect for breakfast, a light dessert after a meal, or a delightful afternoon treat with tea or coffee. Its simple yet sophisticated flavor makes it suitable for family gatherings, special occasions, or a cozy weekend baking project. It’s also an excellent choice for those with dietary restrictions, as it’s naturally gluten-free and doesn’t contain butter.
Decoration Tips: For a beautiful presentation, serve the cake with a dollop of raspberry jam on top, or simply dust with powdered sugar. Fresh berries or a light drizzle of honey can also add a touch of elegance and enhance the flavor. If you prefer a more decadent touch, a light glaze made from lemon juice and powdered sugar can be drizzled over the top.
Ingredients:
- 500g ricotta
- 200g sugar
- 6 eggs
- Juice and grated zest of 1 organic lemon
- 1 teaspoon vanilla extract
For decoration:
- Raspberry jam (or any preferred topping)
- Powdered sugar for dusting (optional)
Instructions:
- Prepare the eggs: Separate the egg yolks and whites into two different bowls. Ensure no yolk residue is in the whites.
- Beat the egg whites: Add a few drops of lemon juice to the egg whites and beat until stiff peaks form.
- Mix the egg yolks: In the bowl with the yolks, add the sugar, vanilla extract, lemon zest, and a few drops of lemon juice. Beat until the mixture is pale and fluffy.
- Incorporate the ricotta: Add the ricotta to the yolk mixture, blending well with an electric mixer until smooth.
- Combine mixtures: Gently fold the beaten egg whites into the ricotta mixture in several additions, incorporating carefully from bottom to top to maintain the fluffiness.
- Bake the cake: Preheat your oven to 170°C. Line a 22/24 cm springform pan with parchment paper and pour in the batter. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Adjust the baking time based on your oven.
- Cool and serve: Let the cake cool in the pan before transferring to a wire rack. Serve with raspberry jam or your preferred topping. Optionally, dust with powdered sugar before serving.
Enjoy this light and delightful Flourless, Butter-Free, and Baking Powder-Free Ricotta Cake, a perfect blend of simplicity and flavor that will make any occasion special!
