Don’t let leftover ricotta go to waste! It’s a tasty addition to many of your favorite recipes. Try it in pancakes, pound cakes, pasta, pizza, and more!
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Moist and rich, this easy lemon ricotta cake uses simple ingredients to bring you one very tasty dessert. A simplified take on a traditional Italian cake, perfect for celebrations like Christmas, Easter or Mother's Day!
This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.
Thermometer*, Käseförmchen* oder ein Haarsieb* und ein feines Tuch*, Schaumkelle*
A delicious creamy and flavorful treat that you will make time and again! This happens to be one of the easiest cakes to make and definitely delivers on tangerine citrus flavor and creaminess from the ricotta cheese. If you’re looking for a fast cake recipe to have for dessert or last minute company – this […]
This Italian Lemon Ricotta Cake is light, fluffy, and full of flavor. Made with ricotta cheese and fresh lemon, you're going to love this traditional Italian dessert that's also great served as a breakfast or brunch treat.
Try this super creamy Lemon Ricotta Cheesecake. With creamy, airy texture and bright citrus flavor, it simply melts in your mouth!
Not just lasagna.
Enjoy these ripples of creamy ricotta, drowning in lemon infused olive oil with beautiful olives and crunchy almonds. It’s all my favourite elements of a cheese platter in one bowl. I serve this with crackers, sourdough and crudite to snack on while we’re having drinks, and everyone always devours it. It’s a super easy way
Is it a cheesecake? Is it a cake? Is it a clafoutis? Frankly - it’s a mix of these three and it’s damn delicious! Soft, delicate, melt-in-your mouth. Luscious mix between Polish cheesecake and Italian Ricotta cake. Ok, so what do we have here? Mainly soft Ricotta cheese flavoured with lemon zest and cardamom, a little bit of flour, pinch of baking powder, few eggs. This light cake is topped up with seasonal light fruit. We used raspberries, peaches and apricots in this bake b
Rich and decadent Italian ricotta and almond cake. Easy to make, and gluten-free!
Try this super creamy Lemon Ricotta Cheesecake. With creamy, airy texture and bright citrus flavor, it simply melts in your mouth!
Italian Ricotta Cheesecake has a light, fluffy texture and a rich, creamy, flavor. It's crustless, made easily in one bowl, and is lightly sweet. Enjoy it with fresh or macerated fruit and a drizzle of honey. Gluten-free.
Regularly unveiling her best recipes on Instagram, Elvira Masson delivers conchiglioni with ricotta and peas, both vegetarian and gourmet.
This Roasted Tomato and Garlic Ricotta Pasta recipe is easy to make and requires minimal effort, making it an ideal choice for a quick and satisfying weeknight dinner that the whole family will love. The roasting process infuses the tomatoes and garlic with intense flavors, while the ricotta adds a creamy texture to the sauce - resulting in a dish that takes little time yet is very delicious and nutritious. Recipe yield 4 small or 2 large servings.
