In memory of my father-in-law, Nonno Pasquale, who passed away on January 2, 2015, I thought it fitting to dedicate this post to him and highlight one of his absolute favourite desserts: authentic Italian ricotta cake.
Alongside struffoli at Easter, this cake was always on the table. And if it wasn’t there, it was requested.
His unexpected passing further affirmed for me, the urgency to capture and preserve the stories and recipes that shaped our parents and grandparents and ultimately shaped us.
The Cake That Tastes Like Home
I have to say, my mother-in-law, Nonna Olga, perfected this delicious ricotta cake. My family all agrees that nobody makes it like her. No wonder it was Nonno’s favourite.
This authentic family recipe is over 80 years old. Nonna Olga remembers enjoying this treat as a little girl. Her mother taught her how to make it, and now she bakes it for her children, grandchildren, and friends.
That is how tradition survives.
The touch of golden rum is what makes this cake special. It doesn’t overwhelm but rather enhances the ricotta and makes that first bite irresistible.
And while many think of ricotta cake as an Easter dessert, in our family, it’s much more than that.
We ask Nonna to bake this for birthdays instead of traditional birthday cakes. It’s lighter. Not overly sweet. Perfect with a hot cup of espresso. Simple and authentic. Any holiday or occasion is a perfect time to make this ricotta cake.
Why This Italian Ricotta Cake Is So Special
Unlike dense cheesecakes, traditional Italian ricotta cake is:
- Light and delicate
- Made with simple pantry ingredients
- Not overly sweet
- Perfect for holidays or everyday gatherings
- Even better the next day
It’s the kind of dessert you serve after Sunday lunch, when everyone stays at the table just a little longer.
PrintRicotta Cake
Description
Authentic Italian Ricotta cake. A delicious, light textured cake with a ricotta custard and hint of golden rum.
Ingredients
For the dough
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 cup shortening
- 3 large eggs lightly beaten with a fork
- 1 tablespoon golden rum
For the filling
- 454gm ricotta cheese (15%MF) softened slightly with a fork (drain to remove excess moisture)
- 1 cup sugar
- 2 packets vanilla powder
- 2 large eggs + 1 egg yolk (beaten with a fork)
- 2 tablespoon golden rum
Instructions
For the dough
- Mix together flour, sugar and baking powder. Add the shortening and mix with hands to form pea size pieces. Add the eggs and rum. Mix together by hand to form a dough being careful not to over mix. Wrap dough with plastic wrap and set aside while making the filling. I like to put it the dough into the fridge until ready to assemble.
For the filling
- Add the sugar and vanilla powder to the ricotta. Add the rum to the eggs then add this mixture to the ricotta mixture. Whisk all the ingredients together gently for about 30 seconds until well mixed.
Assembly
- Lightly spray the sides of a 10″ round spring form with cooking spray and line the bottom with parchment paper.
- Take ¾ of the dough and roll it out on a lightly floured surface into a circle (1/4” thick) that is large enough to fit the bottom and sides of the pan.
- Place the dough into the prepared pan. Cut away any excess dough from the sides of pan. Use extra pieces of dough to patch any holes that may have formed. *As the dough can tear easily when placing into the pan, I like to place the unrolled dough into the centre of the pan, and with my hands pat it into place on the bottom and sides of the pan.
- Pour the filling into the dough covered pan and use a spatula to even out the top.
- Gather remaining pieces of dough and roll out onto a lightly floured surface. With a pastry cutter, cut ¾” wide strips of dough and place over the filling in a lattice pattern.
- Bake at 350 degrees for 35-40 minutes or until very light golden in colour.
- While still warm, sprinkle the top lightly with sugar.
- When cooled, sprinkle lightly with icing sugar, cut into pieces and enjoy.
2 Responses
I will make this as soon as I get ingredients
That’s great Maria! Please let us know how you like it!