Italian Cake's

Mom’s Strawberry-Ricotta Cake (Torta Ricotta e Fragole)

It’s nice, simple cake to celebrate Spring, a moist and dense cake, almost a light version of a cheesecake.

Serves: 6-8 slices


  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 1½ cups whole milk ricotta
  • ½ teaspoon vanilla
  • ½ teaspoon  lemon zest
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup organic strawberries, hulled and quartered, divided use
  • confectioner’s sugar (optional garnish)



  1. Preheat oven to 350 degrees.
  2. Line a 9-inch cake pan with parchment paper and lightly coat with nonstick spray.
  3. Using a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. Using a medium-sized bowl, mix together the eggs, ricotta, vanilla and lemon zest until smooth. Fold into dry ingredients until just blended.
  5. Add the melted butter, stir, then gently fold in ¾ cup of the berries.
  6. Pour batter into cake pan and scatter remaining berries on top.
  7. Bake until golden brown and when a tester comes out clean, about 45-50 minutes.
  8. Allow to cool on pan 20 minutes before turning out on a plate. Garnish with confectioner’s sugar and serve.







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