Ricotta cake recipe Italian” is a tasty pastry speciality, common throughout Abruzzo. A tart pastry and ricotta is a real treat to be enjoyed at all hours of the day. Easy to prepare, it is good to be enjoyed in the morning, but also at the end of a meal. Also, the ricotta cake gets ready in no time and you will always make a great impression.

This cake is filled with fresh ricotta cheese, sugar, egg yolk, grated lemon and sometimes pieces of mixed candied fruits, with added cinnamon and rum.

Ricotta cake recipe Italian


For a ricotta cake superb, first you have to prepare the pastry. Take all the ingredients you need: butter, orange zest, sugar, eggs, baking powder and salt.


Meanwhile, prepare the filling. Take a large bowl and crumble inside the ricotta. Add sugar, stirring with a whisk, eggs and lemon zest. If you like, add a glass of rum. Knead the dough well until creamy smooth and frothy.

Now take a round baking pan of 24 cm in diameter and roll out 2/3 of the pastry. Spread over the filling made with ricotta cheese evenly with a spoon.

On a work surface, roll out the other side of pastry and made of strips of an inch wide and 25 long. Once made, arrange them on the tart to form the classic grid.

As a final touch, in part, beat one egg yolk and brush the pastry.

At this point, bake the pie at 180 degrees for 40 minutes. Once cooked (do the toothpick test), remove from oven and let cool. Serve with a sprinkling of powdered sugar over.


A tasty variation is the addition to the filling of ricotta pine nuts, raisins and candied fruit. You will not have to do is add them to the mixture before cooking and the pie will be even more tempting.