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Ricotta cake is simple, beautiful, and easy to make. Ricotta is for baking too!

Ricotta Cake


Italian Ricotta cake. A delicious, light textured cake with a ricotta custard with a hint of golden rum that just melts in your mouth.



For the dough

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 cup shortening
  • 3 large eggs lightly beaten with a fork
  • 1 tablespoon golden rum

For the filling

  • 454gm ricotta cheese (15%MF) softened slightly with a fork
  • 1 cup sugar
  • 2 packets vanilla powder
  • 2 large eggs + 1 egg yolk (beaten with a fork)
  • 2 tablespoon golden rum


For the dough

  1. Mix together flour, sugar and baking powder. Add the shortening and mix with hands to form pea size pieces. Add the eggs and rum. Mix together by hand to form a dough being careful not to over mix. Wrap dough with plastic wrap and set aside while making the filling.

For the filling

  1. Add the sugar and vanilla powder to the ricotta. Add the rum to the eggs then add this mixture to the ricotta mixture. Whisk all the ingredients together gently for about 30 seconds until well mixed.


  1. Lightly spray the sides of a 10″ round spring form with cooking spray and line the bottom with parchment paper.
  2. Take ¾ of the dough and roll it out on a lightly floured surface into a circle (1/4” thick) that is large enough to fit the bottom and sides of the pan.
  3. Cut away any excess dough from the sides of pan. Use extra pieces of dough to patch any holes that may have formed.
  4. Pour the filling into the dough covered pan and use a spatula to even out the top.
  5. Gather remaining pieces of dough and roll out onto a lightly floured surface. With a pastry cutter, cut ¾” wide strips of dough and place over the filling in a lattice pattern.
  6. Bake at 350 degrees for 35-40 minutes or until very light golden in colour.
  7. While still warm, sprinkle the top lightly with sugar.
  8. When cooled, sprinkle lightly with icing sugar, cut into pieces and enjoy.
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