Torta di Ricotta with Savory Steak and Shrimp Twist for a Unique Dinner Idea

Why You’ll Love This torta di ricotta

• Ease of preparation: This torta di ricotta recipe is wonderfully simple and quick to make, which makes it ideal for home cooks of all skill levels. With straightforward steps and common ingredients, you can go from mixing to baking in under an hour. The recipe’s minimal prep, such as beating eggs until fluffy and gently incorporating ricotta and flour, means less fuss and more delicious results.
• Health benefits: Made primarily with ricotta cheese, this cake offers a good source of protein and calcium that supports bone strength and muscle repair. Compared to heavier cream-cheese desserts, torta di ricotta is lighter yet still satisfying. Using fresh ingredients like eggs and ricotta contributes to a nutritious treat option with moderate sugar and fat content perfect for those mindful of wellness. For more on ricotta’s advantages, visit Nutritional Benefits of Ricotta Cheese.
• Versatility: The torta di ricotta comfortably adapts to various dietary preferences. Whether you choose to substitute all-purpose flour with gluten-free alternatives or swap traditional ricotta for plant-based versions to suit vegan diets, this recipe stays delicious and soft. It also welcomes add-ins like raisins or chocolate chips for added texture or flavor variations such as lemon or vanilla zest to freshen its profile.
• Distinctive flavor: What sets torta di ricotta apart is its creamy, lightly tangy center paired with a subtly sweetened, tender crust. The gentle citrus notes from lemon or orange zest combine perfectly with the mild ricotta, creating a dessert that is rich in flavor but not overpowering. Its delicate balance offers a memorable and satisfying finish, different from traditional cheesecakes and ideal for anytime indulgence.

Essential Ingredients for torta di ricotta

Main Ingredients:

• 250-500 g ricotta cheese – provides the creamy, soft texture and rich flavor; use 250 g for a simple cake or 500 g for the ricotta-filled dough version
• 165-180 g all-purpose flour – forms the structure and base of the cake or dough
• 220-225 g granulated sugar – sweetens the cake; split between dough and filling if making the filled version
• 3 medium eggs – bind ingredients and add moisture and stability
• 60-150 g oil or butter – 150 g oil for the simple cake for moistness, 60 g butter for the dough in the filled cake for rich flavor
• 16 g baking powder (approximately 1 packet) – leavens the cake to create a soft, airy crumb
• Zest of 1 lemon (or vanilla/orange zest as a flavor alternative) – adds fragrant aroma and brightens flavor
• Butter and flour for greasing and dusting the pan – prevents sticking and ensures easy removal
• Optional: 50 g raisins or chocolate chips/flakes – offer an extra layer of texture and bursts of flavor
• For the filled version: 100 ml milk and cornstarch – milk adds moisture and cornstarch thickens the ricotta filling
• Powdered sugar for dusting – adds a lovely decorative and sweet finish

Special Dietary Options:

• Vegan: Substitute traditional ricotta with plant-based ricotta alternatives such as almond or soy ricotta. Replace eggs with flaxseed meal or applesauce as egg replacers to maintain texture.
• Gluten-free: Use almond flour or a gluten-free baking blend instead of all-purpose flour to accommodate gluten intolerances without sacrificing flavor or structure.
• Low-calorie: Reduce the sugar quantity or use natural sweeteners like stevia. Opt for low-fat ricotta or a homemade lighter version to make the cake lighter but still tasty.

How to Prepare the Perfect torta di ricotta: Step-by-Step Guide

First Step: Preparing your equipment and ingredients

Start by preheating your oven to 170°C (around 340°F) for the simple torta di ricotta version, or between 170-190°C (338-374°F) if you are making the filled ricotta cake variant. Grease your 21-24 cm diameter pan thoroughly with butter and dust it with flour to prevent sticking. Set aside all ingredients at room temperature for even mixing.

Second Step: Making the batter for the simple torta di ricotta

In a large bowl, beat the 3 medium eggs with 220-225 g granulated sugar and the finely grated zest of 1 lemon for about 10 minutes until the mixture doubles in volume and becomes pale and fluffy. This aeration is key for a light cake. Then slowly add 250 g ricotta cheese in spoonfuls, folding gently to keep the air trapped. Gradually incorporate 150 g oil while mixing on low speed using a hand mixer or whisk.

Third Step: Incorporating dry ingredients

Sift together 165-180 g all-purpose flour with 16 g baking powder. Gently fold this into the wet mixture in small additions, mixing only until just combined to avoid overworking the batter. The final texture should be smooth and homogeneous.

Fourth Step: Preparing the dough and filling for the filled version

If you choose to make the second, filled variant of torta di ricotta, prepare a dough by combining 165-180 g flour, 110 g sugar, a pinch of salt, 1 egg, 60 g cold butter cut into small pieces, vanilla powder, and baking powder. Knead until smooth; if sticky, chill the dough for 30 minutes. Roll out dough to line the buttered and floured springform pan, ensuring the sides have a raised border.

Fifth Step: Preparing the ricotta filling (filled version)

Mix 500 g ricotta cheese with 110 g sugar and 1 tablespoon cornstarch to thicken. Add lemon zest or aroma, 2 eggs, and 100 ml milk, stirring until smooth. Fold in optional raisins or chocolate chips for texture and flavor bursts. Pour filling into the dough-lined pan, smoothing the surface.

Sixth Step: Baking the torta di ricotta

Insert the pan on the appropriate rack according to your variant and bake until a toothpick inserted comes out clean and the top is golden but not overly browned.

Final Step: Cooling and serving

Once baked, remove the cake from the oven and let it cool slightly in the pan for about 10-15 minutes. Carefully transfer to a serving plate and allow it to cool completely. Dust with powdered sugar before serving for that classic finish. You can enjoy the torta di ricotta plain or with a spoonful of fresh cream or fruit preserves. For visual ideas, check this lemon cheesecake cake for a pretty, citrusy presentation.

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Dietary Substitutions to Customize Your torta di ricotta

Protein and Main Component Alternatives

Your torta di ricotta can be customized with alternative proteins or main ingredients to suit dietary needs or ingredient availability. Here are some options:

• Plant-based ricotta: For a vegan version, substitute traditional ricotta with almond ricotta, soy ricotta, or other nut-based cheeses, providing similar texture and creaminess.
• Low-fat dairy: Use low-fat ricotta or cottage cheese as a lighter alternative while preserving the creamy texture and protein content.
• Added protein: Incorporate ground almonds, finely chopped nuts, or seeds like pumpkin or chia seeds into the batter or filling to boost protein and add subtle crunch.

Vegetable, Sauce, and Seasoning Modifications

The torta di ricotta traditionally enjoys citrus zest but you can experiment with these flavor variations to keep the recipe exciting and tailored to your palate or seasonal availability:

• Flavor zest: Instead of lemon, try orange zest or a few drops of vanilla or almond extract to gently change the aroma and flavor.
• Natural sweeteners: Swap white sugar for honey, maple syrup, or agave syrup for a richer sweetness and moist crumb.
• Added fruits: Fold in fresh or dried berries, like blueberries or raisins, directly into the batter or filling for texture and bursts of natural sweetness.
• Spices: Add a pinch of cinnamon or nutmeg to complement the ricotta’s mildness and introduce a warm note perfect for cooler seasons.

Mastering torta di ricotta: Advanced Tips and Variations

Taking your torta di ricotta to the next level involves some expert approaches and creative ideas to refine the final outcome and presentation.

Pro cooking techniques

• Use a water bath during baking for the ricotta-filled version to promote gentle, even heat and prevent cracks on the surface. This method improves the texture, making it velvety smooth.
• Beat eggs and sugar thoroughly until fluffy to incorporate air, lending a lighter crumb and height to the cake.
• Chill dough before rolling for the filled tart to make handling easier and prevent shrinking during baking.

Flavor variations

• Try swirling in fruit preserves such as raspberry or apricot into the ricotta filling before baking for a fruity surprise.
• Incorporate finely chopped savory ingredients such as cooked spinach, herbs, or even the savory steak and shrimp from this unique dinner idea, for an innovative twist on the classic sweet torta di ricotta.
• Add a sprinkle of cinnamon, nutmeg, or cocoa powder to the batter or dust the top for extra aroma and mild spice.

Presentation tips

• Serve slices garnished with fresh mint leaves or edible flowers to enhance visual appeal.
• Lightly drizzle honey or dust with cocoa powder or powdered sugar for a polished finish.
• Accompany with fresh fruit or a dollop of vegan whipped cream or crème fraîche depending on your dietary preference.

Make-ahead options

• Prepare the batter or dough the day before and refrigerate to allow flavors to meld and facilitate quicker baking on the meal day.
• Baked torta di ricotta can be frozen in portions, well wrapped, and thawed as needed for convenient desserts or after-dinner treats.

These tips will help you master this torta di ricotta, whether you prefer the classic sweet cake or innovative savory versions for unique dinner ideas.

How to Store torta di ricotta: Best Practices

To keep your torta di ricotta fresh and delicious, proper storage is key. Here are the best practices for storing this delicate cake:

Refrigeration

Store the cake in an airtight container or cover it well with plastic wrap and place it in the refrigerator. It stays fresh and maintains its moist texture for up to 3 days. Avoid leaving it uncovered to prevent drying out.

Freezing

For longer storage, wrap the cooled torta di ricotta tightly with plastic wrap and then with aluminum foil to protect it from freezer burn. Place it in a freezer-safe container or bag and freeze for up to 2 months. Thaw slowly overnight in the fridge before serving to preserve the texture.

Reheating

Reheat thawed torta di ricotta gently in a low-temperature oven at 150°C (300°F) for about 10 minutes to revive softness without drying. Avoid microwaving as it may make the texture rubbery.

Meal prep considerations

If preparing multiple cakes or large batches, cut the torta into individual servings before freezing. This helps with portion control and reduces waste by allowing reheating of single pieces as needed for quick snacks or desserts.

By following these methods, your torta di ricotta will remain a delightful treat whenever you are ready to enjoy it.

FAQs: Frequently Asked Questions About torta di ricotta

torta di ricotta

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★★★★★

5 from 1 reviews

• Author: Isabella Hayes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings (simple cake) or 6 servings (filled version) 1x
• Diet: Vegetarian

Print Recipe

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Description

🧀 Enjoy the creamy richness of Torta di Ricotta, a versatile Italian cake perfect for both simple and filled versions.
🍰 This recipe combines softness and subtle citrus notes for a delightful dessert experience that’s easy to prepare and customize.

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Ingredients

Scale 1x2x3x

250–500 g ricotta cheese

165–180 g all-purpose flour

220–225 g granulated sugar

3 medium eggs

60–150 g oil or butter

16 g baking powder

Zest of 1 lemon

50 g raisins or chocolate chips/flakes

100 ml milk

cornstarch

Powdered sugar

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Instructions

First Step: Preparing your equipment and ingredientsStart by preheating your oven to 170°C (around 340°F) for the simple torta di ricotta version, or between 170-190°C (338-374°F) if you are making the filled ricotta cake variant. Grease your 21-24 cm diameter pan thoroughly with butter and dust it with flour to prevent sticking. Set aside all ingredients at room temperature for even mixing.

Second Step: Making the batter for the simple torta di ricottaIn a large bowl, beat the 3 medium eggs with 220-225 g granulated sugar and the finely grated zest of 1 lemon for about 10 minutes until the mixture doubles in volume and becomes pale and fluffy. This aeration is key for a light cake. Then slowly add 250 g ricotta cheese in spoonfuls, folding gently to keep the air trapped. Gradually incorporate 150 g oil while mixing on low speed using a hand mixer or whisk.

Third Step: Incorporating dry ingredientsSift together 165-180 g all-purpose flour with 16 g baking powder. Gently fold this into the wet mixture in small additions, mixing only until just combined to avoid overworking the batter. The final texture should be smooth and homogeneous.

Fourth Step: Preparing the dough and filling for the filled versionIf you choose to make the second, filled variant of torta di ricotta, prepare a dough by combining 165-180 g flour, 110 g sugar, a pinch of salt, 1 egg, 60 g cold butter cut into small pieces, vanilla powder, and baking powder. Knead until smooth; if sticky, chill the dough for 30 minutes. Roll out dough to line the buttered and floured springform pan, ensuring the sides have a raised border.

Fifth Step: Preparing the ricotta filling (filled version)Mix 500 g ricotta cheese with 110 g sugar and 1 tablespoon cornstarch to thicken. Add lemon zest or aroma, 2 eggs, and 100 ml milk, stirring until smooth. Fold in optional raisins or chocolate chips for texture and flavor bursts. Pour filling into the dough-lined pan, smoothing the surface.

Sixth Step: Baking the torta di ricottaInsert the pan on the appropriate rack according to your variant and bake until a toothpick inserted comes out clean and the top is golden but not overly browned.

Final Step: Cooling and servingOnce baked, remove the cake from the oven and let it cool slightly in the pan for about 10-15 minutes. Carefully transfer to a serving plate and allow it to cool completely. Dust with powdered sugar before serving for that classic finish. You can enjoy the torta di ricotta plain or with a spoonful of fresh cream or fruit preserves. For visual ideas, check this lemon cheesecake cake for a pretty, citrusy presentation.

Notes

🥄 Chill the dough if sticky for easier handling when preparing the filled cake.
🍋 Substitute lemon zest with orange zest or vanilla for varying flavors.
🍫 Add raisins or chocolate chips to the batter or filling for added texture and taste.

• Prep Time: 15 minutes
• Cooling Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (about 100g)
• Calories: 310 kcal
• Sugar: 20 g
• Sodium: 220 mg
• Fat: 11.7 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 8.2 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 0.8 g
• Protein: 7.8 g
• Cholesterol: 92 mg

Keywords: Torta di Ricotta, Ricotta Cake, Italian Dessert, Ricotta Cake with Filling