Just as I was contemplating on what to do with an a practically full container of ricotta cheese in my fridge that was leftover, from when I made spinach stuffed chicken, this amazing recipe for a ricotta struck my attention, as I was skimming through the pages of Bon Appétit Magazine, in a waiting room. Don’t judge me, but I thought about ripping the page out of the magazine and stuffing it into my purse, but being the considerate person I am, and I know how annoying missing magazine pages are, I just snapped the magazine article with my Ipad instead.
Guys, seriously, this cake is super moist, fluffy, buttery smooth, and not too sweet and I looove how the top of the cake is so glossy, bright and pretty. It’s a gorgeous simple to make cake. I would even consider the ricotta based batter as a new go to cake for me. No mixer required, I only used two bowls and a whisk. I think It took me about 10 mins to put it together and pop into the oven. I absolutely loved how the ricotta turned the batter into a smooth consistency. This is a perfect cake for people who don’t favor very sweet desserts.
Fyi, recipe on Bon Appetit shows comforting plump naked cake that, in my opinion, could use a tiny makeover. I tweaked the recipe a bit because I’m not too crazy about super naked cakes, as a result I added some lemon juice and lemon grate to the batter. Secondly, I dressed up the cake with light frosting which I made with lemon curd, mixed with about a half a cup of powdered. It was divine! I loved this cake so much I will definitely be experimenting more with this recipe.
Recipe adapted from Bon Appetit