Torta di Ricotta

Torta di Ricotta is a delightful Italian breakfast cake that is both creamy and light, perfect for starting the day with a touch of sweetness. Made with fresh ricotta, this dish is a wonderful blend of flavors and textures, served warm or at room temperature.

Ingredients

• Ricotta cheese - 250 grams
• All-purpose flour - 100 grams
• Granulated sugar - 80 grams
• Eggs - 2 large
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 teaspoon
• Salt - a pinch
• Powdered sugar - for dusting

Steps

1. Preheat the oven to 180°C (350°F) and grease a 20 cm (8 inch) round cake pan.
2. In a mixing bowl, combine the ricotta cheese, granulated sugar, and eggs. Mix until smooth and creamy.
3. Add the all-purpose flour, baking powder, vanilla extract, lemon zest, and a pinch of salt to the ricotta mixture. Stir until just combined.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Once cooled, dust the top with powdered sugar before serving.

Nutrition

• Calories: 290
• Protein: 12 g
• Carbs: 34 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 220 mg
• Cholesterol: 100 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• High in protein from ricotta, promoting muscle health.
• Contains calcium, which is essential for strong bones.

Tags