Dairy Farmers of Canada

Bella Casara Ricotta Cake with Lemon

Simple, refined and not too sweet are words used to describe Italian desserts. This cake recipe uses Ricotta, a fresh cheese that makes it light and delicate. Garnished with slices of candied lemon, this treat is absolutely spectacular.

  • Prep: 30 min
  • Cooking: 1 h 30
  • Refrigeration: 1 h
Yields 12 servings
bella casara ricotta cake with lemon
Simple, refined and not too sweet are words used to describe Italian desserts. The cake recipe in this video uses Ricotta, a fresh cheese that makes it light and delicate. Garnished with slices of candied lemon, this treat is absolutely spectacular.

Ingredients

  • Candied lemon slices
  • 1/3 cup (75 mL) sugar
  • 1/4 cup (60 mL) water
  • 2 lemons thoroughly washed and thinly sliced
  • Cake
  • 1/2 cup (125 mL) slivered almonds
  • 1 1/3 lb (600 g) Bella Casara Ricotta
  • 4 eggs
  • 1/2 cup (125 mL) sugar
  • 1 tsp (5 mL) vanilla extract
  • 3 tbsp (45 mL) lemon juice
  • 1 tbsp (15) lemon zest
  • 1/2 cup (125 mL) all-purpose flour
  • 1/3 cup (80 mL) dried cranberries
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

Preheat oven to 325 °F (160 °C).

In a saucepan, dissolve sugar in water and bring to a boil. Boil 2 minutes to obtain a syrup. Cook lemon slices in syrup over medium heat for 10 minutes. Drain the syrup into a bowl and set aside to cool.

Spread almonds in an oven-safe baking dish and toast them for 7–10 minutes.

Cake

Meanwhile, in a large bowl, beat Ricotta with eggs, sugar, vanilla extract, lemon juice and zest and the reserved lemon-flavoured syrup. Incorporate the flour.

Butter a 9-inch (23 cm) springform pan and line bottom with parchment paper. Cover bottom of pan with toasted almonds and pour Ricotta mixture on top. Bake in the oven 1 hour to 1 hour and 15 minutes, or until cake is firm and lightly golden.

Let cool to room temperature, then refrigerate at least 1 hour before removing from pan.

Decorate chilled Ricotta cake with candied lemon slices and dried cranberries.

Serve immediately or refrigerate until ready to serve.

Tips

Note: This cake can also be accompanied by a cranberry coulis, if desired.

Cheese alternative: Canadian Ricotta (liquid drained).

Learn more about

Nutritional information

Per serving
Energy: 219 Calories
Protein: 9 g
Carbohydrate: 24 g
Fat: 10 g
Fibre: 1.2 g
Sodium: 66 mg

Top 5 Nutrients

(% DV*)
Calcium: 12 % / 128 mg
Riboflavin: 16 %
Selenium: 29 %
Vitamin B12: 19 %
Vitamin C: 14 %