Nonnas Ricotta Cake A Slice of Italian Sunshine
Nonnas Ricotta Cake A Slice Of Italian Sunshine
Ingredients:
Instructions:
Nutrition Facts
| Calories | 320 calories |
|---|---|
| Fat | 18g |
| Fiber | 1g |
Recipe Introduction: Nonna's Ricotta Cake
Fancy a slice of Italy? Honestly, who doesn't? This Nonna's Ricotta Cake is like a warm hug. This Easy Cake Recipe brings sunshine to your day.
It’s bursting with creamy ricotta and zesty lemon.
This beauty hails from Italy. It's a classic baked good loved for its simplicity. This Italian Ricotta Cake is not just delicious, it's easy.
The recipe takes about an hour, start to finish. It yields about 8-10 slices, perfect for sharing. Or, you know, not.
Discover the Magic of Ricotta
What's so great about this cake? The ricotta makes it super moist. It's also packed with protein, making it a slightly less guilty pleasure.
It's the perfect dessert for any occasion. This recipe has been inspired by Pin di Tiziana Missaglia su the simplicity of Tart Recipes and Fruit Tart .
Plus, this Authentic Italian Cake will impress everyone. Seriously, they'll think you're a pro baker.
Why This Recipe Rocks
This isn’t your average cake. It’s special. The lemon brightens the ricotta's richness. I remember the first time I made it.
My flatmate, Mark, kept sneaking slices all day. “It’s research," he said, mouth full. See? Irresistible. Now, let’s get started with the ingredients for the Apple Cake Recipes .
You will be amazed when baking this Simple Baking Recipes .
Time to Gather Your Goodies: Ingredients & Equipment for Nonna's Ricotta Cake
Ready to bake some Italian sunshine? This Nonna's Cake Recipe is super simple. Let’s get organised. I always say that the better prepped you are, the easier the baking!
Main Ingredients: The Stars of the Show
Here's a breakdown of what you'll need. I've got you covered with both US and metric measurements. This Italian Ricotta Cake is going to be amazing!
- All-purpose flour: 1 ½ cups (192g) – Adds structure.
- Baking powder: 1 teaspoon – For that light, airy texture.
- Baking soda: ½ teaspoon – A little extra lift never hurts.
- Salt: ¼ teaspoon – Enhances all the flavors.
- Unsalted butter: ½ cup (113g) , softened Creamy goodness. Make sure it's actually soft. Not melted!
- Granulated sugar: ¾ cup (150g) – Sweetness overload.
- Large eggs: 2 – Binds everything together.
- Vanilla extract: 1 teaspoon – Adds a warm, comforting flavor.
- Lemon zest: 1 tablespoon (from 1 large lemon) Brightens it all up. Honestly, don't skip the zest!
- Whole milk ricotta cheese: 1 pound (450g) , well drained This is the key! Make sure it's well drained . Soggy ricotta equals a soggy cake.
Seasoning Notes: Aromatic Magic
Let's talk flavor. This cake is delicious in its simplicity, but a few key additions make it sing! I remember watching my own Nonna make Fruit Tart .
Pin di Tiziana Missaglia su the kitchen table was her old recipe book.
- Essential spice combinations: Lemon zest + vanilla extract is a classic for a reason. They just work .
- Flavor enhancers and aromatics: A pinch of cinnamon or nutmeg can add warmth.
- Quick substitution options: If you don't have lemon, orange zest works too.
Equipment Needed: Keepin' it Simple
You don't need fancy gadgets. This recipe is about simple pleasures like Apple Cake Recipes .
9 inch springform pan Essential for easy cake removal.
Electric mixer (handheld or stand mixer) Makes creaming butter and sugar a breeze.
Large mixing bowl For all the dry ingredients.
Spatula For folding in ingredients gently.
Zester Grating that lemon zest.
Measuring cups and spoons Accuracy is key, my friend.
Wire rack For cooling the cake.
Common household alternatives: If you don't have a springform pan, a regular cake pan can work. But be prepared for potential cake removal drama.
You could even try some Tart Recipes or Easy Cake Recipe .
So there you have it. The list is done. Once you've got all the bits and bobs, you're ready to start baking your very own Authentic Italian Cake ! Trust me, you'll be chuffed with the results.
Nonna's Ricotta Cake: Baking Our Way to Italy!
Honestly, who doesn't love a good cake? Especially when it's an Easy Cake Recipe that tastes like it came straight from an Italian Nonna's kitchen? This Nonna's Ricotta Cake, folks, is exactly that.
It's a hug in cake form.
Prep Like a Pro, Bake Like a Boss
Before you even think about switching on that oven, let's get our ducks in a row. The magic words? Mise en place .
- First, gather all your ingredients. Make sure the butter is soft!
- Grease and flour your springform pan. This stops the cake from sticking. Nobody wants a sad, stuck cake.
Let's Get Baking: The Step-by-Step
Alright, let's get this show on the road. Time to turn into a culinary maestro.
- Preheat your oven to 350° F ( 175° C) .
- Whisk together your flour, baking powder, baking soda, and salt in a large bowl.
- Cream together the softened butter and sugar until light and fluffy. This will take a few minutes.
- Beat in the eggs, one at a time. Stir in the vanilla extract and lemon zest.
- Add the ricotta cheese. Mix until just combined. No overmixing!
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
- Pour the batter into the pan. Spread it evenly.
- Bake for 45- 55 minutes . A skewer inserted into the center should come out clean.
Secrets from Nonna: Pro Tips
Want to take your Italian Ricotta Cake to the next level? Of course, you do! Here's the tea.
- Don't overmix the batter! Seriously. It'll make the cake tough.
- Use room temperature ingredients. It really does make a difference.
- If you're looking for inspiration check out this " Pin di Tiziana Missaglia su " the internet or even Pinterest to get more ideas.
Apple Cake Recipes & More: Variations to Try
Feeling adventurous? Wanna add your own spin? Go for it! You can add some Chocolate chips, dried cranberries for more texture, or even substitute orange zest instead of lemon zest.
Want to make a Fruit Tart instead? You can use this as a base and then arrange fruit on top.
Honestly, though, even if you just follow the basic recipe, you'll end up with a gorgeous, moist, and delicious cake.
Dust with some powdered sugar and serve! You will have yourself a slice of heaven. Now tell me it wasn't the most amazing Simple Baking Recipes you've ever tried.
Recipe Notes for Your Nonna's Ricotta Cake Adventure
So, you’re ready to bake Nonna's Italian Ricotta Cake ? Awesome! Here are some extra nuggets of wisdom before you get started.
Honestly, this Easy Cake Recipe is pretty foolproof, but a few tips can make all the difference. It's the perfect Ricotta Dessert Ideas for any time of the year! And remember, Pin di Tiziana Missaglia su cakes offer endless inspiration explore away!
Serving Suggestions: Plate it Like an Italian Chef
How you present your Lemon Ricotta Cake is almost as important as how it tastes! Dust it with powdered sugar.
It looks so elegant. Try adding a few fresh berries on top. Serve it with a dollop of whipped cream.
You know, the real stuff? A little Vin Santo or a strong Italian coffee would be perfect . Trust me on that.
This Authentic Italian Cake deserves a bit of flair.
Storage Tips: Keep it Fresh
This cake is best enjoyed within a few days. To keep it moist, store it in an airtight container. Put it in the fridge.
It should last for up to 3 days. You can freeze it, too. Wrap it tightly in plastic wrap. Then put it in a freezer bag.
It'll be good for up to 2 months. When you're ready to eat it, thaw it overnight in the fridge.
Reheat individual slices in the microwave for a few seconds.
Variations: Make it Your Apple Cake Recipes
Want to switch things up? Try adding some Apple Cake Recipes . How about some chocolate chips? Or maybe some dried cranberries? You could swap the lemon zest for orange zest for a different vibe.
If you're gluten free, use a 1:1 gluten free flour blend. It works great! Don't be afraid to experiment. The Fruit Tart recipes can provide some great inspiration.
Nutrition Basics: A Little Bit of Guilt Free Indulgence
Okay, let's be real. This is cake, not kale. But it's not all bad! The ricotta cheese adds a bit of protein.
Each slice has about 320 calories, 9g of protein, 18g of fat and 32g of carbohydrates. It’s an estimate. This Nonna's Cake Recipe is comfort food for the soul.
A slice or two won't hurt. Just enjoy it! It might even give you a little boost of happiness. And who doesn’t need that? Plus, lemon is good for you, right? So, you're basically eating healthy.
Honestly, baking this Simple Baking Recipes is about more than just food. It's about creating memories. So go ahead, have fun! Don't worry if it's not perfect.
Just enjoy the process. I guarantee you'll end up with a delicious cake. Everyone will love.
Frequently Asked Questions
What exactly is Nonna's Ricotta Cake, and is "Pin di Tiziana Missaglia su" related to it?
Nonna's Ricotta Cake, as we've outlined, is a classic Italian style cake that's known for its moist texture and simple flavors. Think of it like a blank canvas for deliciousness! "Pin di Tiziana Missaglia su" refers to cake recipes found on Tiziana Missaglia's Pinterest boards.
While our Ricotta Cake is inspired by that style, it's a specific recipe you can follow directly. Essentially, we're channeling that Italian baking vibe found on Pinterest into one easy-to-bake cake.
My Ricotta Cake turned out a bit soggy. What went wrong, and how can I avoid the "soggy bottom" next time (a la Great British Bake Off)?
Ah, the dreaded soggy bottom! The most common culprit is excess moisture in the ricotta cheese. Make sure you drain the ricotta really well before adding it to the batter. You can do this by placing it in a cheesecloth lined sieve and letting it sit for at least 30 minutes, or even overnight in the fridge.
Also, don't overmix the batter, as this can also contribute to a dense, soggy cake.
Can I make "Pin di Tiziana Missaglia su" inspired Ricotta Cake ahead of time, and how should I store it?
Absolutely! This cake is actually even better the next day, as the flavors have a chance to meld together. To store, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Bring it to room temperature before serving for the best flavor and texture nobody likes fridge cold cake!
I'm on a diet! Is there anything I can do to make this Ricotta Cake healthier without sacrificing too much flavor?
You can definitely make some tweaks to lighten it up. Try using part skim ricotta cheese, but be aware that it might slightly alter the texture. You could also reduce the sugar by a tablespoon or two, or substitute half of the sugar with a sugar alternative like stevia (but be careful with the substitution ratio, as it can affect the cake's structure).
Finally, adding some fruit (like blueberries or raspberries) will add sweetness and fiber while keeping the calorie count relatively low.
I don't have a springform pan. Can I use a regular cake pan for this Ricotta Cake, or will it be a "right royal mess?"
While a springform pan is ideal, you can use a regular 9 inch cake pan. Just make sure to grease and flour it very well. You can even line the bottom with a circle of parchment paper for extra insurance. The main challenge will be removing the cake cleanly.
Let it cool completely before attempting to invert it onto a plate, then flip it right side up. If you're nervous, consider using a Bundt pan the shape makes it easier to release the cake.
Can I freeze "Pin di Tiziana Missaglia su" Ricotta Cake?
Yes, you can! Allow the cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This will help prevent freezer burn. Freeze for up to 2-3 months. To thaw, transfer the cake to the refrigerator overnight, or at room temperature for a few hours.
A dusting of powdered sugar after thawing will freshen it up nicely.
