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Easy Ricotta Cake

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Ingredients

600 g Ricotta
4 pcs Egg(s)
2 tbsp Semolina
zest of 1 Lemon
125 g Sugar white
1 pinch of Salt

Easy Ricotta Cake

Features:
  • Vegetarian
Cuisine:
  • 95 min
  • Easy

Ingredients

Directions

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Though this is such an easy-breezy recipe, everyone just loved it so I decided to share it with you. The cake tastes milky with no sour hints of cottage cheese. The texture is not fluffy yet soft as no baking powder is used.

This cake can be a wonderful breakfast or desert idea.

The ricotta cake in the photo is garnished with strawberries and honey – the perfect combination!

Bon appetite!

P.S. If you like ricotta, try migliaccio — Italian semolina and ricotta cake.

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Steps

1
Done
5 min

COMBINE INGREEDIENTS

Combine the ingredients until well-combined.

2
Done
90 min

BAKE

Grease a pan (I used a 24 cm pan) with butter and sprinkle with semolina. Pour in the batter and bake in a preheated to 170 degrees Celsius oven for 90 min. The cake should be dense and get brown on the edges. The surface will be matte with a glace 6-7 cm in diameter circle in the middle. Turn off the oven, slightly open the door and let the cake cool.

3
Done

SERVE AND STORE

Serve either warm or cold.
Keep in the fridge covered with plastic wrap.

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