Ricotta cake: this soft recipe that smells of summer is very easy to make

Are you looking for a delicious and easy-to-prepare dessert? This ricotta cake is the one for you! A chef shares her recipe that smells of summer.

Thanks to its creamy texture, ricotta is the perfect cheese for making desserts. You can prepare airy mousses, soft donuts or even melting cakes. When you want a fresh and light dessert in summer, the cake with ricotta is all there is. To delight you under the rays of the sun, the chef, a specialist in naturopathy, Angela Ferreux-Maeght better known as @laguinguettedangele on Instagram, shared a delicious recipe for ricotta and lemon cake. The specialist assures that it is a “simple summer cake” to prepare. To your whisks!

Ricotta cake: the easy and delicious summer recipe

For a delicious and easy to make cake, this ricotta cake recipe is perfect! It is original, tasty and change from the classic Yogurt cake. With a touch of olive oil and lemon, this recipe from chef Angèle Ferreux-Maeght aka @laguinguettedangele on Instagram smells like summer. It’s perfect for a little snack in the sun.

Ingredients :

3 eggs
180 g whole sugar
120 ml olive oil
220 g ricotta
210 g flour
4 g baking powder or sourdough
Zest of a lemon
Juice of one lemon

Preparation :

Beat the eggs and sugar until the mixture doubles in volume. Add a pinch of salt, olive oil, then the ricotta and mix again. Sift the flour and incorporate it into the mixture. Add the baking powder until the texture is smooth and homogeneous.
Add the zest and the juice of a lemon. Then pour the mixture into a buttered mold and bake at 180 °C for about 35 minutes. Before serving, let the cake cool completely and sprinkle it with icing sugar.
Tip: If you prefer to have pieces of ricotta add it just before the final mixture, it is a real delight.

How to store a ricotta cake?

You haven’t finished your ricotta cake? Don’t panic, it’s not lost, you can keep it. During the cold seasons (in autumn and winter), This type of cake can be stored at room temperature for 3 days. Just wrap it in cling film. Be careful to keep it in a dry place. On the other hand, when it’s warmer (in spring and summer) a ricotta cake must absolutely be kept in the refrigerator. Place it in a sealed airtight container. This prevents it from absorbing the taste or odors of other foods. In these conditions, you can eat it within 3 to 4 days.