SOFT AND CREAMY RICOTTA AND LIMONCELLO CAKE (GLUTEN-FREE)

Ricotta and limoncello cake is an Italian-inspired dessert!

Made with rich ricotta, zesty orange and a splash of limoncello liqueur, this cake is a heavenly mix of sweet and tangy.

Its soft, melting texture and simple preparation make it perfect for any occasion, whether a cozy family dinner or a party.

Best of all, it is easy to prepare and even easier to love.

Read on for the full recipe and tips for perfecting this delicious dessert!

SERVINGS:8

INGREDIENTS:

• 2 cups of ricotta cheese
• 2/3 cup of granulated sugar
• 3 eggs
• 7 tbsp of cornstarch or potato starch
• 1 zest of 1 orange
• 2 tbsp of limoncello liqueur
• 1 tsp of vanilla extract
• powdered sugar to taste

METHOD

1. Prepare the batter.

In a large bowl, combine the sugar and eggs.

Use an electric hand mixer or immersion blender with the whisk attachment to beat the mixture until pale and fluffy. This step incorporates air, making the cake light and fluffy.

Add the limoncello liqueur, orange zest, andvanilla extract to the egg and sugar mixture.

Mix well to make sure the flavorings are evenly distributed in the mixture.

2. Incorporate the ricotta and starch.

In a separate bowl, sift thecornstarch to remove any lumps.

Add the cornstarch to the ricotta and mix until smooth.

This step ensures that the cornstarch comes together evenly, helping to stabilize the ricotta in the cake.

Gradually add the ricotta mixture to the egg and sugar mixture.

Use a spatula or mixer on low speed to gently combine the ingredients until the batter is smooth and lump-free. Avoid overmixing to maintain a light consistency.

3. Prepare the baking pan.

Line an 8-inch round mold with baking paper.

Make sure the paper covers the base and sides to prevent sticking. Alternatively, lightly grease the mold and dust it with flour.

Pour the batter into the prepared pan and spread it evenly with a spatula.

4. Bake the cake

Preheat the oven to 320°F (160°C) if you have not already done so.

Bake the cake on the middle rack for 50 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.

If the cake starts to brown too quickly, cover it with aluminum foil during the last 10 to 15 minutes of baking.

5. Cooling and decorating

Remove the cake from the oven and allow it to cool completely in the pan.

Cooling in the pan helps the cake firm up, making it easier to handle.

Once cooled, transfer the cake to a serving plate and decorate with a generous sprinkling of powdered sugar or your favorite toppings.

6. Serve and store

For optimal flavor and texture, store the cake in the refrigerator for at least 2 to 3 hours before serving.

Store the cake in the refrigerator, covered, for up to 3 days. Serve cool or at room temperature.

Tips & Tricks for Ricotta and Limoncello Cake

1. Use Quality Ingredients

• Ricotta Cheese: Opt for fresh, creamy ricotta for the smoothest texture. If it’s too watery, drain it for an hour to avoid excess moisture in the cake.
• Limoncello Liqueur: Use a good-quality limoncello for a rich citrus flavor. Homemade or artisanal brands often deliver a superior taste.
• Orange Zest: Freshly zest the orange just before mixing it in to retain its bright, fragrant oils.

2. Perfect the Texture

• Blend or whisk the batter thoroughly to avoid lumps, ensuring the cornstarch (or potato starch) is evenly incorporated.
• For a super-smooth texture, consider passing the ricotta through a fine sieve before adding it to the batter.

3. Amplify the Flavor

• Combine both orange zest and a few drops of lemon zest for an extra zing.
• Add a pinch of salt to balance the sweetness and enhance the citrus flavors.
• For more citrus intensity, increase the amount of limoncello slightly, but keep it balanced to avoid overpowering the cake.

4. Baking Tips

• Preheat the Oven: Always preheat your oven to ensure even baking at the set temperature.
• Bake at 350°F (175°C) for a light golden crust and moist interior. Lower the temperature slightly if the cake browns too quickly.
• Use the middle rack for even heat distribution.

5. Prevent Cracking

• Avoid overmixing after adding the eggs; overmixing can incorporate too much air, leading to cracks or uneven baking.
• To prevent dryness, remove the cake from the oven when the center is just barely set and still jiggles slightly.

6. Cooling Tips

• Allow the cake to cool completely in the pan before removing it. This helps it set properly and prevents breaking.
• For the best flavor, chill the cake for at least 2–3 hours or overnight before serving. The flavors meld beautifully when given time.

7. Decorating and Serving

• Dust the cake with powdered sugar just before serving for a classic finish.
• Garnish with thin slices of candied lemon or orange peel for a festive look.
• Serve with a dollop of whipped cream or a drizzle of limoncello syrup for an indulgent touch.

Nutritional Facts (Per Serving)

Notes:

1. Assumptions:
   • Ricotta cheese: Full-fat (~16% fat) was used for calculations.
   • Limoncello liqueur contributes minimal calories but is included in the total.
   • Powdered sugar “to taste” is estimated at 1 tbsp (8g) across all servings.
   • Eggs: Large eggs (~50g each).

Soft and Creamy Ricotta and Limoncello Cake Recipe

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Servings 8

Calories 210 kcal

Equipment

• 8-inch round mold

Ingredients

  

• 2 cups of ricotta cheese
• 2/3 cup of granulated sugar
• 3 eggs
• 7 tbsp of cornstarch or potato starch
• 1 zest of 1 orange
• 2 tbsp of limoncello liqueur
• 1 tsp of vanilla extract
• powdered sugar to taste

Instructions

 

Prepare the batter.

• In a large bowl, combine the sugar and eggs.
• Use an electric hand mixer or immersion blender with the whisk attachment to beat the mixture until pale and fluffy. This step incorporates air, making the cake light and fluffy.
• Add the limoncello liqueur, orange zest, andvanilla extract to the egg and sugar mixture.
• Mix well to make sure the flavorings are evenly distributed in the mixture.

Incorporate the ricotta and starch.

• In a separate bowl, sift thecornstarch to remove any lumps.
• Add the cornstarch to the ricotta and mix until smooth.
• This step ensures that the cornstarch comes together evenly, helping to stabilize the ricotta in the cake.
• Gradually add the ricotta mixture to the egg and sugar mixture.
• Use a spatula or mixer on low speed to gently combine the ingredients until the batter is smooth and lump-free. Avoid overmixing to maintain a light consistency.

Prepare the baking pan.

• Line an 8-inch round mold with baking paper.
• Make sure the paper covers the base and sides to prevent sticking. Alternatively, lightly grease the mold and dust it with flour.
• Pour the batter into the prepared pan and spread it evenly with a spatula.

Bake the cake

• Preheat the oven to 320°F (160°C) if you have not already done so.
• Bake the cake on the middle rack for 50 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.
• If the cake starts to brown too quickly, cover it with aluminum foil during the last 10 to 15 minutes of baking.

Cooling and decorating

• Remove the cake from the oven and allow it to cool completely in the pan.
• Cooling in the pan helps the cake firm up, making it easier to handle.
• Once cooled, transfer the cake to a serving plate and decorate with a generous sprinkling of powdered sugar or your favorite toppings.

Serve and store

• For optimal flavor and texture, store the cake in the refrigerator for at least 2 to 3 hours before serving.
• Store the cake in the refrigerator, covered, for up to 3 days. Serve cool or at room temperature.