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Ingredients

Adjust Servings:
300 g wheat flour
300 g ricotta
300 g sugar
3 eggs
1 lemon (zest and juice – 50 ml)
1 package baking powder
Pinch of salt
Icing:
100 g sugar powder
1 tbsp lemon juice
1 tbsp hot water
Torta sarda di ricotta – Sardinian Ricotta Cake

Torta sarda di ricotta – Sardinian Ricotta Cake

Features:
  • Vegetarian
Cuisine:
  • 70
  • Serves 4
  • Medium

Ingredients

  • 300 g wheat flour

  • 300 g ricotta

  • 300 g sugar

  • 3 eggs

  • 1 lemon (zest and juice – 50 ml)

  • 1 package baking powder

  • Pinch of salt

  • Icing:

  • 100 g sugar powder

  • 1 tbsp lemon juice

  • 1 tbsp hot water

Directions

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When I published Ricotta, Raspberry & Pistachio Cake recipe many of you asked me if it’s possible to make ricotta cake with citrons such as lemons and oranges. And today I want to share with you one of the most famous and easy Italian recipes – Torta sarda di ricotta (Sardinian Ricotta Cake). This recipe is one of those that Italians know by heart, just like Ukrainians and Russians know Sharlotka – a tried and tested, easy, homey and delicious recipe. Ricotta cake’s traditionally made with lemons or oranges. In lemon cake, they add lemon zest and juice, in orange one –orange juice (boiled into syrup) and zest. Sometimes candied orange and almond flakes are added.

This Sardinian cake recipe doesn’t call for butter, eggs and ricotta are used instead, that is many proteins, so the cake’s not that soft in texture like Ricotta, Raspberry & Pistachio Cake, but rather springy and quite dense. Lemon variation is soft yellow in color with a browny top which is usually sprinkled with powdered sugar. But I’m suggesting you to cover it with sugar icing – that would be even more delicious! : )

A quick and delicious to serve with tea, for breakfast or pack it in lunch!

The recipe is for a 22-24 cm baking pan.

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Steps

1
Done

Separate the eggs. Whisk the yolks with sugar until the mixture is white and fluffy. Whisk the whites with a pinch of salt into soft peaks.

2
Done

Sieve the flour, add baking powder and stir.

3
Done

Add ricotta, lemon zest and juice to the yolks, mix until smooth. Blend in flour with a spatula.

4
Done

Then blend in the whites.

5
Done

Bake at 170 degrees Celsius for 50-60 min. When the top starts getting brown, cover it with foil and continue baking.

6
Done

You want your cake to be springy and somewhat dense. A toothpick pushed into the center of the cake should come out perfectly dry.

7
Done

Turn off the oven. Let the cake cool for 15 min in a slightly open oven. Then take it out and let it chill on the stove completely.

8
Done

For icing, mix together powdered sugar, lemon juice and hot water. Pour the icing over the top of the cake and leave to set.

How to serve:
Serve with tea or coffee.
How to keep:
Can be stored on a counter. Cover with plastic wrap to keep from drying.

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