Saturday, February 6, 2010

Chef Chuck's Ricotta Cake

Torta di Ricotta

A moist ricotta cake sprinkled with powdered sugar and lightly drizzled with honey is sweet and satisfying. The raisins soaked in Marsala wine was a wonderful additive to the cake. A small slice served with coffee or tea reminds me of a European cafe.

Ricotta Cake
4 eggs, room temperature
1/2 cup brown sugar
1 3/4 cups whole milk ricotta cheese
zest of 1 lemon
4 tablespoons olive oil
1/2 cup whole milk

1 tablespoon lemon juice
2 1/4 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt

1/4 cup Marsala wine
1/4 cup raisins

powdered sugar, for dusting

In a small bowl combine raisins and Marsala, set aside. Whisk eggs and brown sugar together, remove whisk replace with beater. Add ricotta a little at a time, then lemon zest, olive oil, milk and lemon juice. With mixer on low add all dry ingredients, add raisins and Marsala, mix just till combined. Pour batter into a well buttered 9 inch pan or a bundt pan, bake at 350 degrees for 40 minutes or until tooth pick comes out clean. When cooled dust with powdered sugar, when serving drizzle with honey.


  1. Waw,...Chuck!! You know by now that I so love ricotta!!!

    This cake looks so lovely & so tasty too!


  2. Yes, Sophie! How are you? This cake has the flavors we love! Thank you :)

  3. You've been cooking up some great things while I was away in Italy, including this cake that looks wonderful.

  4. Hello Ciao Chow Linda, I hope you had a blast in Italy!! Thank you :)

  5. Hi there - I just made this today, and it was excellent! Thanks very much - I'm looking forward to it for breakfast again tomorrow morning. I subbed dried apricots in for the raisins, by the way. Very nice.


  6. Hello emvandee, So glad you enjoyed this cake! Also that you payed a visit! The apricot addition sounds delish~~ Thank you:)