Thursday, August 9, 2012

Raspberry-Lemon Ricotta Cake

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.


  1. Your cake looks so lovely with the raspberries and almond topping. I would probably eat two slices!

  2. Gosh that looks simply lovely!

  3. Veronica , thanks for your kind words left in my blog. Frankly I have never cook or bake with Ricotta cheese, look at your beautiful cake, I must make sure my next visit to supermarket to buy some.

    1. Sonia, Glad to know that you find my cake beautiful, although it is nothing compared to all your creations. Thanks for taking the time to drop by. Anyway, let me know how you like the ricotta cheese, okay?

  4. This ricotta cheese cake looks so beautiful and appetizing .... , yummy!

  5. This cake looks so beautiful with the faint red colour of the berries. I would love to try a piece of cake with ricotta cheese. If I use low fat ricotta, it can even be healthier.

  6. wow. it's really a good contribution to us guys not good at cakes, you know i did some cakes before but the taste it's not good, then i quit, so if you have
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