This ricotta cake recipe comes from Little Everyday Cakes by Candace Floyd (Blue Hills Press, 2023). Enjoy!
Ricotta Cake
Serve this cake with macerated strawberries or raspberry wine coulis!
Ingredients
- 2 eggs room temperature
- 1 egg white room temperature
- 6 tbsp sugar
- 12 oz. whole-milk ricotta cheese room temperature
- 3 oz. sour cream room temperature
- 1½ tbsp cornstarch
- ½ tsp baking powder
- ¾ tsp vanilla extract
- 2 tsp canola oil
- ½ tsp finely grated lemon peel
- ½ tsp salt
- Strawberrires macerated
- Raspberry wine coulis
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan.
- Place the eggs, egg white, and sugar in a mixing bowl. Using the whisk attachment, beat on high speed until quadrupled in volume, about 5 minutes. Reduce the speed to medium, and add the ricotta cheese. Beat until smooth. Add the sour cream, cornstarch, baking powder, vanilla, oil, lemon peel, and salt. Beat until blended. The batter will be thin. Pour the batter into the prepared pan.
- Bake the cake 45 to 50 minutes, until puffed and golden brown on top. Place the pan on a wire rack, and let the cake cool 20 minutes. Serve with macerated strawberries or raspberry wine coulis.
Notes
Reprinted with permission from Little Everyday Cakes by Candace Floyd. Blue Hills Press 2023.
Nutrition
Calories: 163kcalCarbohydrates: 12gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 69mgSodium: 233mgPotassium: 80mgFiber: 0.03gSugar: 10gVitamin A: 315IUVitamin C: 0.3mgCalcium: 120mgIron: 0.4mg
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About the Author
Brianna Goebel