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.