Torta di Ricotta e Limone Recipe

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Torta di Ricotta e Limone

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Course Dessert

Cuisine Italian

Equipment

• Mixing bowls, whisk, measuring cups, 9-inch round cake pan, parchment paper, cooling rack

Ingredients

  

• For the Cake:
• 2 cups ricotta cheese drained
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• Zest of 2 lemons
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• For Serving Optional:
• Powdered sugar for dusting
• Fresh berries or lemon slices for garnish

Instructions

 

• Step 1: Preheat the Oven
• Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper for easy removal.
• Step 2: Prepare the Batter
• In a mixing bowl, combine the drained ricotta cheese, sugar, and lemon zest. Mix until smooth and well combined. This is where you’ll start to get that fresh lemon aroma—absolutely delightful!
• Step 3: Add the Eggs
• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step is crucial for achieving a light and fluffy cake.
• Step 4: Mix in the Dry Ingredients
• Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the ricotta mixture. Be gentle here; you want to keep the batter airy.
• Step 5: Add Lemon Juice and Vanilla
• Stir in the lemon juice and vanilla extract until everything is nicely blended. The mixture should be smooth and creamy.
• Step 6: Pour into the Pan
• Pour the batter into the prepared cake pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
• Step 7: Bake
• Place the pan in the preheated oven and bake for about 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
• Step 8: Cool and Serve
• Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. Dust with powdered sugar before serving and garnish with fresh berries or lemon slices if desired.

So, here’s a detailed, step-by-step recipe guide for Torta di Ricotta e Limone, a delicious Italian ricotta and lemon cake. This guide emphasizes its versatility and offers tips, substitutions, and troubleshooting advice to help you create this delightful dessert.

What to Expect

This Torta di Ricotta e Limone is a light, fluffy dessert with a perfect balance of sweetness and tanginess. It’s a versatile dish that can be enjoyed at any gathering or simply as a delightful treat with coffee or tea.

From my own personal experience, this cake is not only delicious but also an impressive dessert to serve to guests. It pairs beautifully with fresh fruit and whipped cream. Let me show you how I make this wonderful dessert that can brighten any occasion. Enjoy making and sharing it with loved ones.

Torta di Ricotta e Limone Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Time to Stand: 30 minutes
Total Time: 1 hour 30 minutes
Ease of Cooking: Easy
Servings: 8
Calories: Approximately 230 per slice
Cost of Ingredients: Moderate (around $15 total)
Cuisine: Italian
Course: Dessert
Equipment Needed: Mixing bowls, whisk, measuring cups, 9-inch round cake pan, parchment paper, cooling rack.  Check out the right equipment and Ingredients that you need for making  Torta di Ricotta e Limone here

Ingredients

• For the Cake:
  • 2 cups ricotta cheese (drained)
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs
  • Zest of 2 lemons
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
• For Serving (Optional):
  • Powdered sugar for dusting
  • Fresh berries or lemon slices for garnish.  Check out the right equipment and Ingredients that you need for making  Torta di Ricotta e Limone here

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper for easy removal.

Step 2: Prepare the Batter

In a mixing bowl, combine the drained ricotta cheese, sugar, and lemon zest. Mix until smooth and well combined. This is where you’ll start to get that fresh lemon aroma absolutely delightful.

Step 3: Add the Eggs

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step is crucial for achieving a light and fluffy cake.

Step 4: Mix in the Dry Ingredients

Sift together the flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the ricotta mixture. Be gentle here; you want to keep the batter airy.

Step 5: Add Lemon Juice and Vanilla

Stir in the lemon juice and vanilla extract until everything is nicely blended. The mixture should be smooth and creamy.

Step 6: Pour into the Pan

Pour the batter into the prepared cake pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.

Step 7: Bake

Place the pan in the preheated oven and bake for about 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. Dust with powdered sugar before serving and garnish with fresh berries or lemon slices if desired.

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use dairy-free ricotta made from nuts or tofu.
• Add-ins: Consider folding in chocolate chips or nuts for extra texture.

Tips and Substitutions

• Lemon Flavor: Adjust the amount of lemon zest and juice according to your taste preference. More lemon juice can enhance the tartness.
• Eggs: For a vegan version, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) as a substitute.  Check out the right equipment and Ingredients that you need for making  Torta di Ricotta e Limone here

Nutritional Information (per slice)

• Calories: 230
• Protein: 8g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 10g

Troubleshooting Tips

• Dense Cake: If the cake turns out dense, ensure the ricotta is well-drained and mixed thoroughly. Also, avoid overmixing the batter.
• Cracking: If the top cracks, it’s often a sign of overbaking. Keep an eye on the cake in the last few minutes of baking.