soft ricotta cake

soft ricotta cake

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts


Calories: 360

  1. Remove the paddle from the Multifry bowl. Brush the inside of the Multifry bowl generously with 3 Tbs., butter. Add 3 Tbs., of the flour, turning the bowl to coat evenly. Tap out any excess flour.
  2. Whisk together the remaining 2 cups flour and baking powder in a medium bowl.
  3. Whisk together the ricotta, sugar, eggs, vanilla, and remaining 1/2 cup butter. Add the flour mixture until blended. Fold in the chocolate chips.
  4. Spread the batter evenly into the pan. Close the lid. Set the power level to position 2. Press the bottom heating element button and press the on/off button.
  5. Cook until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
  6. Transfer the cake to a wire rack to cool completely. Sprinkle with the confectioners' sugar before serving.


  • melted butter: 1/2 cup + 3 Tbs.
  • all-purpose flour: 2 cups + 3 Tbs
  • baking powder: 1 tsp
  • ricotta: 2 cups
  • sugar: 1 cup
  • eggs: 3
  • vanilla extract: 1 tsp.
  • chocolate chips or raisins, confectioners' sugar: 1/4 cup

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