1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

7-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.