Classic Italian 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, but a soft spongy cake you can serve with tea.
You can add any flavour you like, vanilla, lemon zest, orange zest.
Pastiera is also made with ricotta and I had some orange blossom water recipe leftover from Easter, so I decided to use it.
Ingredients
300 gr ricotta
300 gr sugar
300 gr flour
3 eggs
1 small package baking powder (3tsp)
Either one of those ingredients for flavouring
1 tsp orange blossom water or
1 tsp lemon zest or
1 tsp orange zest or
1 tsp vanilla
Instructions
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 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
