This ricotta cake made its appearance last year at Spencer served in the summer with peach leaf cream and smashed berries. But I realized it is very delicious anytime of year. This cake is meant to be thin, with lots of dollops of ricotta, almost pretending to be a tart but with a much more tender crust in the form of cake. I like to add jam in the winter or frozen berries or even sliced almonds. I also love adding chopped chocolate to the cake and lots of orange zest to the ricotta. This cake is so versatile!
In testing this recipe, I came to the unhelpful conclusion that making the ricotta yields a better result. But if store bought is what you have, just strain it for at least a half hour to overnight before making the recipe. Store bought ricotta always has more liquid/water than when I make farm cheese at home.
Ricotta CAKE
9” thin cake
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