Technically, Ricotta is not a cheese because it is made from a cheese by-product (whey). The name Ricotta is derived from the Latin word 'recocta' which means 're-cooked' or 'cooked twice'.
I don't usually use ricotta for baking but since I have some leftover from cooking, I thought I'd try to bake a cake with it. The texture of ricotta is a little grainy and has a slightly sweet flavour. It also has a high moisture content compared to most cheeses; so for a cake recipe the moisture has to be drained out for a drier consistency. Line a strainer with a cheesecloth or muslin cloth and spoon the ricotta into it. Gather the edges of the cloth around the ricotta and tie it loosely. Place the strainer over a bowl and let it drip dry for about 15 - 20 minutes. You may use a spoon to gently press out the excess liquid.
150g butter, softened
150g caster sugar
3 eggs (180g), separated
200g ricotta , drained
150g self-raising flour
100g almond meal
1 tsp baking powder
1 tbsp lemon zest
3 tbsp lemon juice
1 cup frozen raspberries (or fresh)- toss with flour to coat and shake of excess flour
1/4 cup almond flakes (for topping)
- Preheat oven to 180 degrees C.
- Grease and line an 18 cm cake tin.
- Sift flour together with baking powder. Add in almond meal and whisk to combine. Set aside.
- Cream butter and sugar until light and fluffy. Add in egg yolks one at a time. Then beat in the ricotta. Add in lemon zest and juice; stir until combined.
- Fold in the flour mixture.
- In a clean and dry bowl, beat egg whites until stiff. Fold into the ricotta & flour mixture.
- Gently fold raspberries into the batter.
- Pour batter into cake tin and sprinkle some almond flakes on top.
- Bake for about 40 minutes or until cooked.