I had to have a ricotta plumcake recipe. It couldn’t be other way after the saleswoman of the market I use to go told me she never met a customer who buy that much ricotta as me :-)!
Years ago I liked the sheep-milk ricotta. I used to live in a small village and it was often gave as a gift by some known shepherd. I liked it but it wasn’t that thing I use to go looking for.
Since I changed city and discovered the cow-milk ricotta (lighter, under my point of view), it became a mania for me. There was a period when I had to have ricotta for lunch (I use to eat it with the crispy Sardinian bread), then the many salted cakes and quiches. I have to say that I am not alone, all of my family are fond of ricotta too ;-).
So, when I saw this recipe on Food52 site, with such an inviting “texture”, I had to capitulate. Also because it is extremely simple to prepare and, except for the ricotta, I bet you have all ingredients at home ;-).
- • 10½ ounces fresh ricotta
- • 1⅓ cups of sugar
- • 3 eggs
- • 2⅓ cups + 1 Tbsp of all purpose flour
- • 1 tsp of baking powder
- • Zest of 1 lemon or 1 tsp of vanilla extract, to your taste
- Turn on the oven to 350°F.
- Grease a plumcake pan.
- In your stand up mixer, beat the ricotta, eggs and sugar until creamy.
- In a separate bowl, mix the flour with the baking powder. Then add it to the ricotta mix and mix until well combined. Add the lemon zest or vanilla, as you prefer.
- Pour the batter into the greased pan and bake for about 40 minutes or until, inserting a toothpick into the plumcake, it comes out clean.
- Let it cool on a rack.
- Buon appetito!