Budino di Ricotta (ricotta cake)

Total time: 1hr 10m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 141 Kcal, 4g Protein, 18g Carbohydrates, 5g Fat


  • Sultanas
  • 50 g dark sultanas
  • 1 lemons, use grated zest only
  • 1 tbsp amaretto (or maraschino)
  • Cake mixture
  • 2 eggs
  • 2 egg yolk
  • 100 g icing sugar
  • 250 g ricotta
  • 2 egg white
  • 1 pinch salt
  • 50 g sugar
  • 2 tbsp white flour
  • 1 tsp cinnamon
  • 2 tbsp ground almonds
  • To bake
  • icing sugar to dust
  • Utensils
  • One springform cake tin (24 cm in diameter), base lined with baking paper, sides greased.

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  • Sultanas

    Mix the sultanas with the lemon zest and amaretto, leave to soak for approx. 30 mins.
  • Cake mixture

    Using the whisk on a hand mixer, beat the eggs, egg yolks and icing sugar in a bowl until the mixture becomes lighter in colour. Mix the ricotta and the sultanas into the fluffy mixture. Beat the egg whites with the salt until stiff, then gradually add the sugar, continuing to beat until the egg whites are glossy. Combine the flour and cinnamon, add to the mixture in layers along with the egg whites and carefully fold in. Sprinkle the almonds into the prepared cake tin. Add the cake mixture and level the top.
  • To bake

    Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove the cake, allow to cool slightly, remove the sides of the tin. Slide the cake with the baking paper onto a cooling rack, leave to cool. Dust with icing sugar before serving.
  • Note:

    After it has been baked, the cake will still be moist and may crumble slightly when removed from the tin.

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