Ingredients
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200 g Flour'00' type
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50 g Potato starchor cornstarch
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250 g Cow ricotta cheese
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150 g Sugar
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3 Egg
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50 ml Vegetable oil
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50 ml Whole milk
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1 sachet Baking powder
Directions
Torta alla ricotta (Ricotta cake) is the perfect breakfast dessert: soft and perfect for dunking in milk.
A very easy cake to make in which Italian grandmothers used cow’s ricotta, which has a milder flavor than sheep’s milk ricotta.
For a perfect success of this cake, it is recommended to use only ingredients at room temperature so that no lumps are created inside the dough.
Steps
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1
Done
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Whip eggs with sugar until light and fluffy. |
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2
Done
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Add the oil and mix. |
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3
Done
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Sift the ricotta; you will need this so that no lumps are created within the recipe. Also, use ricotta at room temperature and not cold from the refrigerator. |
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4
Done
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Add the ricotta to the mixture and mix well. |
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5
Done
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Sift together the flour, starch and baking powder. Add them to the dough and let them absorb well. |
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6
Done
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Line the bottom of a 22/24-cm-diameter hooked baking pan with baking paper and butter the edges well. Pour the batter inside and bake the ricotta cake in a preheated static oven at 180°C (356°F) for about 60 minutes. Always do the toothpick test before taking the cake out of the oven to check that it is cooked. If it darkens on the surface, cover it with aluminum foil. |
