This cake is a simple and delicious Italian cake recipe.
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This cake is a simple and delicious Italian cake recipe. The addition of ricotta cheese makes the cake both fluffy and slightly dense. It can be refrigerated for up to a week.
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Chocolate Chip Ricotta Cake
1 3/4 cups (430 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2.5 mL) salt
1/2 cup (125 mL) unsalted butter, room temperature
1 1/4 cups (310 mL) sugar
16 oz (454 g) whole milk ricotta cheese, room temperature
2 large eggs, room temperature
Grated orange zest of one orange
1 cup (250 mL) semi-sweet dark chocolate chips
Powdered icing sugar for dusting
Preheat oven 350F and position baking rack to the middle of your oven. Grease a 9-inch springform baking pan. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder and salt.
In a large mixing bowl using a handheld mixer, cream together the butter, sugar, orange zest and ricotta cheese until light and fluffy, about 6 minutes. Add in the eggs and cream together for another two minutes. Add in the flour mixture and mix until combined.
Fold in the chocolate chips using a wooden spoon. Note that the batter is thick and dense. Spoon the batter into the springform pan. Using a spatula, flatten the top of the cake mixture. Bake on the centre rack for 50-55 minutes.
Let cool in pan for 15 minutes. Once cooled dust with powdered icing sugar.
Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.