it's Spring Break and my children are all home. They are still all asleep, I was able to wake-up early to sip my big cup of caffe'-latte while reading the news and catching-up on my instagram feed, I love checking everybody's pictures and new posts, it gives me a lot of inspiration.
So, in this time of peace and calm I'll take advantage to share with you a delicious cake I made a few days ago. In Italy it's a classic: the Ricotta Cake. I used to make it all the time, then somehow I forgot about it, maybe because here in the States I never eat ricotta, as it's very different from the one I was used to eat. I saw a recipe online and I suddenly remembered the taste and how soft and tender that cake was. I had to make it!! I adapted the recipe to my taste and memories.
Here it is.
MY RICOTTA CAKE
- 3 EGGS (whites and yolks separated)
- 1 cup of SUGAR
- 7 tbsp of BUTTER (melted)
- 1 cup of RICOTTA
- 1 cup of FLOUR
- 1 tsp of BAKING POWDER
- LEMON ZEST (1 lemon)
- 1 cup of CHOCOLATE CHIPS (semi-sweet)
- POWDER SUGAR for dusting
- Beat the egg yolks with the sugar until fluffy and pale yellow.
- Add the ricotta and keep mixing until smooth and the melted butter.
- Sift-in the flour together with the baking powder.
- Beat the egg whites until firm and gently add them to the batter, mixing softly, making sure they don't get flat.
- Gently mix-in also the lemon zest and at last the chocolate chips.
- Grease and flour dust a cake pan (9 inches), add the batter and put in preheated oven at 350 F degrees for 30-35 minutes. (Always insert a tooth-pick in the cake to check if it's well cooked. If it comes out clean, it means the cake is done).
- Dust your cake with powder sugar and serve.
It's a very simple recipe and you'll see how good it is!! Everyone will love it! My children were a little skeptical at first but they ate it all! I hope you'll enjoy it as well.