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Creamy Cake with Ricotta and Coffee

Creamy Cake with Ricotta and Coffee
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 love coffee. In addition, ricotta compliments coffee; the creaminess and lightness of this dairy product go well with the aroma of espresso.

Sicily boasts a great tradition regarding ricotta, especially with its sheep’s milk ricotta. This is the basis for many sweet and savory preparations, such as Cannolicassata, and cassatelle or the delicious pasta with ricotta.

However, few people know that ricotta is an ancient cheese that dates back to the Egyptians and Sumerians.

Even in Homer’s Odyssey, dairy products are mentioned. To be precise, Homer talks about them in the context of Ulysses meeting with Cyclops Polyphemus, who is working the ricotta when he sees Ulysses for the first time. This quote testifies that ricotta was widespread in Ancient Greece and Ancient Rome. It is said that the Greeks showed the Sicilians how 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. Add the eggs and sugar to a large bowl and whip them with an electric whisk until creamy.

Creamy Cake with Ricotta and Coffee

Add the ricotta and incorporate it well. Add the cold coffee, milk, corn starch, and incorporate.

A baking pan, preferably a hinged one with a diameter of 20 cm (~ 8 inches), should be lined with parchment paper.

Pour in the mixture, beat the mold lightly to let the air out, 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. This will compact the cake well and blend the aromas perfectly.

Creamy Cake with Ricotta and Coffee

When serving, remove it delicately from the mold and sprinkle it 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 also add chocolate chips to the dough.

Creamy Cake with Ricotta and Coffee
Cooking Method
Difficulty Beginner
Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins
Servings 6
Best Season Suitable throughout the year

Creamy Cake with Ricotta and Coffee is a soft, creamy, and delicious cake made with ricotta, coffee, and eggs. It is ideal for a gluten-free diet.

  • 16 ounces ricotta cheese
  • 5/8 cups granulated sugar
  • 1/4 cup espresso coffee
  • 1/4 cup milk
  • 3 tablespoons cornstarch
  • 3 eggs
  • 1 teaspoon vanilla extract
  • unsweetened cocoa powder
    • Prepare the coffee and let it cool.
    • Take the milk from the fridge and keep it at room temperature for an hour.
    • In a bowl, combine the whole eggs (egg whites and yolks) 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 three tablespoons of cornstarch 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.
Keywords: Creamy Cake with Ricotta and Coffee