This is an old Italian ricotta cake no butter recipe from the wartime when butter was scarce.
It is not a creamy cake similar to the American cheesecake, but a soft spongy cake you can serve with tea.
You can add any flavour you like, vanilla, lemon zest, orange zest.
Here I added orange blossom water which you can easily find in Italy as it is the base for a very popular Easter cake, Pastiera Napoletana.
Pastiera is also made with ricotta and I had some orange blossom water recipe leftover from Easter, so I decided to use it and the result was fantastic.
I thought it was a good time to post this recipe since France is facing a butter shortage.
Yes, it is real !
Described as the worst since the end of World War Two, the Supermarket shelves are empty.
There have been several causes for this shortage of supply, a reduced European support to farmers and an increasing demand of croissant in Asia and the Middle East.
Price of butter has gone up and restaurants owners and bakers have been stocking butter from the supermarkets.
When is butter coming back to our supermarket shelves?
Who knows, but guess what?
Even if there is no butter for us, consumers, to buy, all those processed prepared meals that use butter are still available.
No way, I wouldn't buy any those processed cakes.
I much rather make cakes without butter, and this one is my favourite one.
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For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
It is not a creamy cake similar to the American cheesecake, but a soft spongy cake you can serve with tea. You can add any flavour you like, vanilla, lemon zest, orange zest. Ingredients are easy to remember, everything is 3
baking powder (3tsp)
orange blossom water
First mix the ricotta with the sugar
until it becomes fluffy
Add one egg at the time until combined
Combine the flour with the baking powder, add to the mix the dry ingredients and the flavour of your choice
Cover a baking tin (25 cm 10 " diameter) with parchment paper and use margarine to butter the tin if no butter is available
Bake the cake in a hot oven at 180C for 40 minutes
Let it cook down for 10 minutes before removing it from the pan
Calories 207 calories per serving Fat 6 gr per serving Carbohydrates 29gr per serving Cholesterol 70 mg Proteins 10 gr per serving Sugar 3 gr per serving Sodium 27 mg per serving