Saturday, 29 July 2017

Ricotta Cake

I have been wanting to make this cake for a while, I saw it on Pintrest and liked the look of it.  I also took the chance to make my own Ricotta and use that as well.

The other half who has trouble eating some cakes as they are too dry, found this easy to eat and very moist.

If you have the chance make your own ricotta as it is very easy to make and much nicer than the stuff from the supermarket.


2 1/2 cups plain flour
1 1/2 cups caster sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
60 gm butter, cubed
1 cup milk
3 eggs
1/2 cup canola oil
1 teaspoon vanilla bean paste

Ricotta Mixture:
500 gm Ricotta
1/2 cup caster sugar
3 eggs
1 teaspoon vanilla bean paste

Cinnamon sugar to dust

In a mixing bowl place the ricotta, sugar, eggs and vanilla paste.

Mix to a smooth batter and set aside.

In your second mixing bowl place flour, baking powder and soda, sugar and salt.

Mix together until the butter looks like small peas.

In a mixing jug place your milk, eggs, oil and vanilla paste, whisk together.

With your mixer running on the lowest setting pour your wet ingredients into your dry.  Mix until just combined and smooth.

Pour the batter into your lined cake tin.  I used 2 x 20 cm square cake tins or you could use one 9 x 13 inch tin.

Either gently pour or spoon the ricotta mixture over the top of the cake batter.

I sprinkled cinnamon sugar over the top of one at this stage and left the other without.  Bake in a 180C pre heated oven for 40 - 50 minutes.

While still hot sprinkle again with cinnamon sugar.

Allow to cool and serve.  This is nice cold or warm with ice cream.

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