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Best Easy Torta di Ricotta Recipe

Name: Best Easy Torta di Ricotta Recipe
Total time: 80 min
Yield: 100 g
Ingredients: ricotta cheese 2 cups; eggs 3 pieces; granulated sugar 2 cups; all-purpose flour 0.5 cup; lemon zest 1 tbsp; vanilla extract 2 tsp; salt 0.25 tsp; powdered sugar 2 tbsp

Light Italian ricotta cake scented with lemon and vanilla is creamy and delicate. This traditional mediterranean dessert is a family baking staple.

Cook 80 min Difficulty NORMAL 230 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

ricotta cheese 2 cups
eggs 3 pieces
granulated sugar 2 cups
all-purpose flour 0.5 cup
lemon zest 1 tbsp

Seasonings/Sauce

vanilla extract 2 tsp
salt 0.25 tsp
powdered sugar 2 tbsp

Nutrition summary

Carbohydrates 22 g 38%

Protein 10 g 17%

Fat 11 g 43%

Serving size 100g

Cooking steps

1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the base with parchment for easy removal.
2

In a large mixing bowl, blend the ricotta cheese until smooth using a spatula or hand mixer. This step ensures the cake's signature creamy texture.
3

Add the eggs one at a time, beating well after each addition for structure and fluffiness. Mix in the granulated sugar until well combined and the mixture is pale.
4

Fold in the all-purpose flour, lemon zest, vanilla extract, and salt. Stir gently until the batter is smooth, avoiding overmixing to maintain lightness.
5

Pour the batter into the prepared pan. Bake in the center of the oven for 55–65 minutes, checking for a pale golden top and gentle jiggle in the center. Remove and cool in the pan before dusting with powdered sugar and slicing.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient in this Torta di Ricotta is ricotta cheese, which gives the cake its creamy, delicate texture and classic Mediterranean flavor.

Q. Which ingredient provides the main flavor boost?

Freshly grated lemon zest is essential for bright aroma, while vanilla extract adds warm sweetness, balancing the ricotta and creating that authentic Italian taste.

Q. How do you ensure the cake doesn’t become dense or rubbery?

For a delicate texture, blend the ricotta well and avoid overmixing after adding the flour. Bake just until the center is set but still slightly jiggles—overbaking will make it dry.

Q. How many calories and macronutrient ratios are in one serving?

Each 100g serving contains about 230 kcal, with approximately 22g carbs (38%), 10g protein (17%), and 11g fat (43%), making it a balanced choice for a dessert.

Q. What’s the baking timing trick for the best result?

Bake at 350°F for 55–65 minutes in the center of the oven. The cake should be pale golden, and the center should gently jiggle to ensure a creamy, not overbaked crumb.

Best Easy Torta di Ricotta Recipe

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