Tag Archives: ricotta

Egg-free cocoa cake with ricotta

imageA friend arrives tomorrow, and the guest bed is made up and spare towels are ready. I am looking forward to chats and tea, to catching up, and to enjoying more of this cake. My friend is allergic to eggs, and I was thinking of making these vegan cupcakes, which look delicious. Maybe next time; today, I made this cocoa cake and very nice it was too.

Egg-free cocoa cake with ricotta

2 cups all purpose wheat flour (I used 00)
1.25 cups sugar
100 grammes butter, softened
250 grames ricotta
1/2 cup cocoa powder (dark, unsweetened)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup semi-skimmed milk

Mix everything in a bowl. Heat oven to 180C. Line base of a 24cm baking tin with baking parchment, and scoop batter in. Bake at 180C for 50 minutes or so, until it looks done and a cake tester comes out clean. This took longer than expected, the cake is still quite moist and fudgy but really delicious.


This is adapted from Eggless Chocolate Cake – Made with Ricotta Cheese, many thanks for the inspiration. I just used a bit more milk and ricotta as my batter was dry, cocoa, but the original looks great too.

Tomorrow the flight of my friend arrives at 5AM (arrrrghhh……) so after breakfast I foresee an early stroll to the farmers market, then some tea and cake. Maybe with the first strawberries? Mmmmmmmm……. A good Sunday  coming up.



Zucchini Carrot Ricotta-Pesto Tart #2

Zucchini carrot ricotta pesto tartHappy First Fiesta Friday anniversary! We had neighbours over last night, and thought this might be a good choice to start a light vegetarian dinner. Having Italians over can be daunting, especially when they are excellent cooks and can argue at length about spaghetti widths, aubergine varieties and other such critical culinary points. Making this tart again might work, we thought, and it is also my contribution to the First Fiesta Friday anniversary. Fiesta Friday is like a really interesting weekly neighbourhood dinner, with some familar faces and some new. Each week I am inspired, impressed and grateful for all the wonderful ideas, recipes and writing, so thanks so much! Special thanks to our lovely FF52 co-hosts: Angie@The Novice Gardener, Hilda @Along The Grapevine and Julianna @Foodie On Board.

Zucchini Carrot Ricotta-Pesto Rose Tart
(Initially inspired by Conversation Pieces: Zucchini Carrot Rose Tart)

One package ready-made puff pastry
3 zucchini
3 carrots
130 grammes fresh pesto, about 4 tbs
250 grammes ricotta, about 4 tbs
Salt, pepper

Roll out your dough into a pie dish. (Here it came with carta al forno, baking paper.) Slice the zucchini and carrots lengthwise into long thin strips, with a potato peeler or a mandolin. (This task is much easier when you have a patient husband who is handy in the kitchen..)

Mix pesto and ricotta, half of each, with a little salt and pepper. Spread some ricotta-pesto mix on the strips of carrot and zucchini. Roll the strips somewhat tightly together, so they looks like a rosebud. (Yes, albeit a pesto-smeared, green one.) This is finicky, but the rolls held together well. Alternate carrot and zucchini, rolling until you have a good sized roll. Lift it carefully over onto pastry, and add last strips to fill the dish. Tuck the pastry edges over. If you have extra pesto-ricotta, feel free to spoon it into the crevices.
Bake at 200C until it looks done. Time and temperature depends on your pastry and oven, last time 20 min at 180 was enough but this time it took 35-40 min and I increased he temperature. Slice into wedges and enjoy. Enjoy! We did! And our dinner with the neighbours went well, I think. They are really nice, forgiving of our gaps on speaking Italian, and we laughed a lot.

Light ricotta cake with pears

image Already Friday, my goodness! After various rounds of houseguests, and with holidays coming soon, we emptied out the fridge of all the perishables, and this cake was one of the results. I am still testing baking with less sugar and butter, which sometimes works well. Sometimes it is less successful, which is usually signalled by my husband politely saying “It tastes…… healthy.” I made a really disastrous wholewheat zucchini lemon cake last weekend, that recipe needs more work. But when fruit or berries are included, the result is usually quite nice.

In Italy you might have a cake like this for breakfast, but we had it with a nice cup of tea. So I am bringing it to Fiesta Friday 30, with thanks to the hosts. Now, off to explore the other delicious contributions…. A very good weekend to all!

Light ricotta cake with pears
4 eggs, separated
100 grammes white sugar
85 grammes cane sugar
200 grammes ricotta
One lemon: zest and juice
300 grammes of plain flour (here, 00)
1 tsp baking powder
Pinch of salt
150 grammes of sliced pears
For serving: 1 tbs sifted icing sugar

Heat oven to 190C. Separate the eggs. In one bowl, beat the eggwhites stiff. In a second bowl, beat the four egg yolks with the sugar, then beat in the ricotta. Add zest and juice of one lemon. Stir in flour and baking powder, then fold in beaten eggwhites. Prepare a 24 cm springform tin: line it with baking parchment. Spoon in half the batter. Add a layer of thinly sliced pears, then top with rest of batter. Even it out, and pop into oven. Bake at 190C for 45 minutes or so, until lightly golden. Cool, dust with icing sugar and serve.
Ricotta cake with pears

Notes: this was baked for 30 min at 180C and still looked quite pale, so I upped the temperature to 190C and baked it another 15 min.
Fiesta Friday