Go Back
+ servings
Italian ricotta cake no butter
Print

📋Healthy Ricotta Cake No Butter

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.
Course Dessert
Cuisine Italian
Diet Low Calorie, Low Fat
Keyword no butter cake, ricotta cake, tea cake ricotta
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 379kcal

Ingredients

Either one of those ingredients for flavouring

Instructions

  • First mix the ricotta with the sugar
    1 ¼ cup ricotta, 1 ½ cup caster sugar
  • until it becomes fluffy
  • Add one egg at the time until combined
    3 fresh eggs
  • Combine the flour with the baking powder, and add to the mix
    2 ½ cup flour, 1 teaspoon baking powder
  • Add the flavour of your choice ( either lemon or orange zest or orange blossom water)
    1 teaspoon orange blossom water, 1 teaspoon lemon zest, 1 teaspoon orange zest, 1 teaspoon vanilla
  • Cover a baking tin (25 cm 10 " diameter) with parchment paper, grease, and cover with flour. You can also use a loaf bread baking pan.
  • Pour the batter in the tin and spread evenly
  • Bake the cake in a hot oven at 355 F - 180C for 40 minutes
  • Let it cook down for 10 minutes before removing it from the pan to serve it

Video

Notes

  • Use cow ricotta as the flavor is milder
  • Wipp the ricotta with the sugar to make it fluffy
  • You can add any other flavors you like, be creative
  • To store cover with cling foil, no need to put it in the fridge

Nutrition

Calories: 379kcal | Carbohydrates: 68g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 57mg | Potassium: 117mg | Fiber: 1g | Sugar: 37g | Vitamin A: 260IU | Vitamin C: 0.7mg | Calcium: 100mg | Iron: 2.3mg