Torta di Ricotta

Featured Video Play Icon

This Torta di Ricotta recipe is true classic cake made without butter.  Delicious served with a filling of mascarpone or zabaglione and fresh raspberries.

Prep: 10 mins

Cooking: 50 mins

Difficulty: easy

Serves: 6

Ingredients

To buy:

300g Ricotta

 

 

Store-cupboard essentials:

300g caster sugar

300g Plain flour

3 eggs (whole)

2 tbsp milk

1 pk Lievito Bertolini or 1tsp baking powder

METHOD

BEAT the whole eggs with the sugar until light in colour and fluffy.

MIX gently in the remaining ingredients Ricotta, flour & Lievito Bertolini.

LINE the bottom and sides of a 20cm spring form tin as this cake will rise quite high before falling back.

POUR in the mixture and bake in a medium oven 180°C for 50 mins.

CHECK if cooked by inserting a clean wooden skewer into the centre of the cake.

BAKE for a further 10mins if needed.

Prep: 10 mins

Cooking: 50 mins

Difficulty: easy

Serves: 6

Ingredients

To buy:

300g Ricotta

 

 

Store-cupboard essentials:

300g caster sugar

300g Plain flour

3 eggs (whole)

2 tbsp milk

1 pk Lievito Bertolini or 1tsp baking powder

Pin It on Pinterest