I think it’s official – I’m in love with ricotta cakes. The texture is so smooth and dense, the flavours are muted but stubbornly peeking through with every bite and the cakes are supremely easy to make – basically involving a bit of mixing and one bowl.
I use my stand mixer to make ricotta cakes but you can use a handheld mixer too, as there is not terribly much mixing involved.
What is the texture of a ricotta cake like?
I love how all the ingredients come together to make this cake, which is a little like a cheesecake and a little like a teacake but entirely original and delicious.
You can see a shot of the texture here – isn’t it just so enticing?
Use the base recipe to get the cake you want
Yes, I’ve just made a lemon ricotta cake with blueberries but with Father’s Day approaching, all I could think about was how perfect a ricotta cake would be for a celebration like that. My husband doesn’t particularly like fruit in cakes (go figure!) so I decided to switch up the flavours a little but follow the same base recipe.
I decided to use honey in place of some of the sweetener, a little bit of orange zest instead of lemon zest, and some butterscotch chips instead of blueberries.
A cake that disappeared within a day and a half, which was eaten accompanied by the great (and loud) smacking of lips (and that was just dad!). The best reward for the baker, and a perfect cake for Father’s Day this year!
I hope you and your family also had a wonderful Father’s Day. ♥♥
The base recipe for this cake was inspired by a fantastic recipe from Natasha’s Kitchen. I have adjusted the amounts and changed the flavours.
The butterscotch chips will sink down to the bottom of the cake while baking, so don’t spend too much time doing a fancy pattern. (I made that mistake!)
I have called this a healthy cake but the butterscotch chips mean it’s not refined sugar free. Feel free to make this a special occasion cake or omit the butterscotch chips, if you desire.
Healthy honey and butterscotch ricotta cake
- 3 large eggs (or 4 small eggs)
- scant 1/4 cup stevia and monkfruit sweetener (I like this one from Raw Earth)
- 6 tbsp (85 g) butter, melted
- 375 g (light) ricotta (I used light ricotta in the first recipe and full fat ricotta in this recipe and couldn't tell any difference – either is fine)
- 1 tsp vanilla paste or extract
- scant 1/4 cup honey (warmed a little – try 30 seconds at 30% power in the microwave)
- orange zest from one orange
- 55 g butterscotch chips
- 3/4 cup wholemeal spelt flour
- 1.5 tsp baking powder
- Preheat oven to 180˚C.
- Grease an 8 inch (20 cm) springform pan and line it with baking paper.
- Whisk together spelt flour and baking powder in a bowl and set aside.
- In your mixer or a large mixing bowl, beat together eggs and sweetener on high speed for 2 minutes until frothy. (I like to do this with the whisk attachment if using my stand mixer.)
- Then add melted butter, ricotta, vanilla paste or extract, honey and orange zest and beat on medium speed for 1 minute or just until blended. (I like to do this with the flex edge beater attachment if using my stand mixer.)
- On a slow speed in the mixer, or manually with a spatula, mix in the flour mixture until well blended.
- Pour the mixture into the lined pan and sprinkle the butterscotch chips over the top (they will sink down to the bottom while baking, so don't spend too much time doing a fancy pattern).
- Bake for 45 – 50 minutes until light brown on top and the cake looks set.
- If you like, sprinkle a little extra sweetener over the top or decorate with extra butterscotch chips.
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