Ricotta Cornmeal Cake Recipe

Name: Ricotta Cornmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for pan; 1 cup fresh, full-fat ricotta; 1/3 cup olive oil; 3/4 cup sugar; 1 1/2 tablespoons lemon zest; 1 cup all-purpose flour; 1/2 cup fine cornmeal (a coarser grind will make it crumbly, I think); 1 1/2 tablespoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt, plus some flaky salt for the top

Servings: persons

Butter for pan
1 cup fresh, full-fat ricotta
1/3 cup olive oil
3/4 cup sugar
1 1/2 tablespoons lemon zest
1 cup all-purpose flour
1/2 cup fine cornmeal (a coarser grind will make it crumbly, I think)
1 1/2 tablespoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt, plus some flaky salt for the top

1
Preheat your oven to 350u00b0 F, and butter and flour a 9- or 10-inch springform.
2
In a large mixing bowl, combine and whisk the ricotta, oil, sugar, and zest together. Don't add any eggs.
3
Sift all of the dry ingredients directly over the wet ingredients. Mix with a spoon until just combined, using a sort of sweeping/folding motion.
4
Pour the batter into the cake pan, spreading it out evenly as needed. Sprinkle with flaky salt. Bake for 30 to 35 minutes, until the top is golden and the inside doesn't feel squishy when you press on it gently. Let cool for 15 minutes or so, then it turn out of the pan.
5
This cake is just fine served plain, but a bit of honey is nice, too. It's best the day of, but still good the following morning, especially when griddled.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Butter for pan, 1 cup fresh, full-fat ricotta, 1/3 cup olive oil, 3/4 cup sugar, and more.

Yes, Ricotta Cornmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Cornmeal Cake

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