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Carlota Fariña


Ricotta cake

I had been looking for a ricotta recipe for a long time until I suddenly remembered that my Italian teacher in Bologna had prepared one the last day of class which also had limoncello. Luckily I still kept her recipe! For those of you who do not know I lived in Italy in 2008 after being in Ireland the previous year. I always wanted to live for a while in Italy and I decided to go to the Emilia-Romagna region because it is renowned as one of the best areas in Italy to eat. I stayed there for a whole year and it was there where I met Thomas, who would later become my husband. In 2009 we decided to move to my native town of La Coruña, in Spain, where we currently live.

We have gone back together a couple of times since then. The last time it was for Thomas’ aunt’s wedding and we will return once again to Italy this summer. I hope I get to see my teacher again and share a ricotta cake with her again!

For this recipe you have to prepare two doughs: The first one which will go at the base of the cake mould. The second dough is the one with the ricotta and this will go on top of the previous one. During the baking, the second dough will combine with the first.
First, we will start preheating the oven to 180ºC (or 356ºF). For this sponge cake I will use a 22-cm-wide and 8-cm deep mould.


210 gr sifted flour

80 gr melted butter

120 gr granulated white sugar

2 large eggs

120 ml limoncello

50 ml whole milk

25 gr yeast

a pinch of salt

1tsp vainilla extract


For the ricotta filling

350 gr ricotta


50 gr granulated white sugar

1tsp vainilla extract

a grated lemon



Let’s start with the first dough and mix the eggs and sugar. Then add the butter, then the limoncello and finally the milk.Now the flour and the yeast. When it is well-mixed, add the vainilla extract and the salt. Let it rest for 30-45 min.

It is the turn of the ricotta filling. It is really important to drain the ricotta first. In a mixing bowl combine the cheese, eggs, sugar and vainilla extract.

Now take the first dough and place it into the mold and then add the ricotta mix. Bake it for 30 minutes at 180ºC (356ºF) and another 10 minutes more at 150ºC (300ºF). You may introduce a small knife to know if the dough is done inside. If so, it should come out clean. Once the cake pan is out of the oven, let it cool for 10 minutes before getting removing the cake from the mould.


Buon appetito!



Photo & Stylism: Carlota Fariña

Instagram: #carlotafariñafoodgram




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