I’d be a liar if I did not admit that this is one of my favorite cakes. Rich, tasty and super moist, this cake needs the finest ingredients to turn out just perfect.
I learned this delicious recipe from a grandma’s friend, I just added chocolate chips to taste even better.
Because of its moist texture, it can be stored in an airtight container for a week without becoming dry.
COOK PREP : 25 MIN.
COOK TME : 1H
SERVINGS : 16
DIFFICULTY : EASY
2 3/4 cups all-purpose flour
1 tbsp baking powder
15 oz fresh ricotta cheese
2 cups organic granulated sugar
2/3 cup unsalted butter, softened
4 eggs, separated
1 pinch of cinnamon, ground
1 tbsp vanilla extract
1 pinch of salt
1 cup semi-sweet chocolate chips
confectioners’ sugar, for dusting
Preheat oven at 325 F degrees.
Grease and flour a 12 cup bundt cake pan.
In a large bowl sift the flour with the baking powder, then set aside.
With a hand or stand mixer at medium speed, blend together ricotta, butter and 2/3 of the sugar until creamy.
Add the egg yolks, one at the time, a pinch of cinnamon and vanilla extract.
Reduce the speed and add slowly the flour mixture.
With a hand or stand mixer whip the egg whites with the remaining sugar and a pinch of salt at stiff peak.
Fold gently the whipped egg whites into the cake batter.
Bake for about 1 hour or until a cake tester comes out clean.
Allow to cool on its pan.
Sprinkle with confectioners’ sugar.
Photo by Maurizio “OttO” De Togni
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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