It is a soft, creamy, and delicious cake, made with ricotta, coffee, and eggs, ideal for a gluten-free diet.
Being Sicilian I use ricotta a lot in my recipes and I am a coffee lover. In addition, ricotta compliments coffee, the creaminess, and lightness of this dairy product goes well with the aroma of espresso.
Sicily boasts a great tradition when it comes to ricotta, especially with its sheep’s milk ricotta. This, in fact, is the basis for many preparations, both sweet and savory, such as Cannoli, cassata, and cassatelle or the delicious pasta with ricotta.
Origins of ricotta
However, few people know that ricotta is an ancient cheese, dating back to the times of the Egyptians and the Sumerians.
Even in Homer’s Odyssey, there is a mention of dairy products. To be precise, Homer talks about it in the context of Ulysses meeting with the Cyclops Polyphemus who is working the ricotta when he sees Ulysses for the first time. This quote testifies that ricotta was widespread even in Ancient Greece and subsequently, in Ancient Rome. And it is said that it was the Greeks who showed the Sicilians the method to make salted ricotta.
How to make Creamy Cake with ricotta and coffee
First, make sure that the ricotta is well-drained. If not, place it in a colander, transfer it to the fridge and let it rest for 2 hours.
in a large bowl with the sugar add the eggs and whip them with the electric whisk until creamy.
Add the ricotta and incorporate it well. Add the cold coffee, milk, corn starch, and incorporate.
Lined with parchment paper a Baking Pan, preferably a hinged one, with a diameter of 20 cm (~ 8 inches).
Pour in the mixture, beat the mold lightly to let the air out inside it, and bake in a preheated and static oven at 170°C (340°F) for 60 minutes.
Don’t be scared if it deflates, it’s normal. Remove from the oven and let it cool completely.
Once cold, transfer it to the fridge for 2 hours, in this way the cake will compact well and the aromas will blend perfectly.
When serving, remove it delicately from the mold and sprinkle with bitter cocoa or icing sugar.
If you don’t like coffee, you can replace it with the same amount of milk and flavor the dessert with lemon zest. or orange.
You can add chocolate chips to the dough.
Creamy Cake with Ricotta and Coffee
- 500 g ricotta 16 oz
- 120 g granulated sugar 5/8 cups
- 50 ml espresso coffee 1/4 cup
- 50 ml milk 1/4 cup
- 3 level tablespoons of cornstarch
- 3 eggs
- a few drops of vanilla extract
- unsweetened cocoa powder
- Prepare the coffee and let it cool.
- Take the milk out of the fridge and keep it at room temperature for an hour.
- In a bowl put the whole eggs (egg whites + yolks) together with the sugar and whisk them with an electric whisk until they are puffy, light, and fluffy.
- Add the ricotta and milk.
- Then add the coffee and the vanilla aroma.
- Finally, add the 3 tablespoons of corn starch that will be used in cooking to thicken.
- Always mix with an electric whisk.
- When the mixture is nice and smooth, pour it into the pan lined with baking paper.
- Level the surface and bake in the static oven, preheated, at 170 ° for about 60 minutes.
- After the necessary time, your cake will still be soft, so turn off the oven and remove it from the oven.
- Let it cool completely
- Then remove it from the pan, sprinkle the surface with unsweetened cocoa powder and your creamy cake will be ready to be tasted.