Ricotta Cake

Ricotta Cake

I’m pretty sure this is now one of my favorite desserts. Rum, cheese, sugar, cinnamon…seriously, for a dessert without chocolate, this holds up very well.

Based off of an Italian dessert called Budino du Ricotta, it’s better to approach this as a pudding, rather than a cake. Oh sure, there are cake elements, but truthfully this is far more delicate than a your typical “cake”.


  • 1 lb ricotta cheese
  • 4 eggs, separated
  • 3 Tablespoons flour
  • 1 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • grated rind from 2 lemons
  • 5 Tablespoons rum

Pre-heat your oven to 350 degrees F.

In a large mixing bowl, pour in the ricotta cheese and whisk until you get the consistency you desire (I like my ricotta grainy, but others enjoy it a little smoother). Add 4 egg yolks (saving the whites for later) and thoroughly incorporate. Mix in the flour, sugar and cinnamon. Add the lemon rind and rum and stir in well.

In a separate mixing bowl, beat the egg whites until you have stiff peaks. Gently fold the egg whites into the ricotta cheese, leaving the batter fully incorporated, yet soft and light. Pour in a buttered cake tin. Place in the oven and bake for 40 minutes or until firm (Check it about 35 minutes in).

You can serve warm, but the cake will be difficult to maintain its structure. I prefer to chill the cake for 3 hours before serving.

Serves 6 – 8

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