Recipe type: Dessert
  • -- Cake:
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ cups ricotta cheese
  • 3 large eggs
  • 2 teaspoons baking powder
  • ¾ teaspoon Kosher salt
  • 1 stick (1/2 cup) unsalted butter, melted
  • ½ teaspoon almond extract OR ½ teaspoon finely grated lemon/orange zest
  • -- Frosting/top:
  • 1 cup ricotta cheese
  • 1 - 1½ cups confectioner's sugar
  • 1 teaspoon vanilla extract
  • Fresh cherries, strawberries, etc for topping
  1. Preheat oven to 350°. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. Whisk eggs, ricotta and almond extract (or lemon/orange zest) in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter. Scrape batter into prepared pan.
  3. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
  4. Meanwhile, make the frosting. Whisk the ricotta and sugar in a medium bowl until smooth-ish. Add vanilla and whisk thoroughly to combine. Keep in refrigerator until cake is cooled.
  5. Add frosting to top of cooled cake. Add chopped or sliced fruit right before serving. Keep cake in refrigerator, because of the fresh fruit and cheese. Will keep 1-2 days in fridge.
  6. Do ahead: Cake (plain) can be made 2 days ahead. Store tightly wrapped at room temperature.
Recipe by Eighteen25 at