
Ricotta Cakes are delicious sweets made with ricotta, raisins, and lemon zest. Soft and fragrant, they are a classic of Italian cuisine.








Cook the potatoes the day before, peel and grate them
Mix the cheese, egg, flour, sugar, cinnamon, powdered vanilla, and grated lemon zest with the potatoes
Soak the raisins in hot water until they plump up, then drain and dry, add them to the other ingredients. If the dough does not come away from the bowl, add more flour
Scoop the dough with a spoon and shape it into an oval
Fry the cakes on both sides until golden brown
Dust them with powdered sugar while they are still warm
They are delicious accompanied by apple jam
Cake Molds
Bain-Marie
Fryer
Grater
Bowl
Wooden Spoon
Store ricotta cakes in the refrigerator in an airtight container for up to 3-4 days.
Ricotta cakes are a traditional Italian dessert, perfect for enjoying at breakfast or as a dessert.
Italy
| Energy (kcal) | 196.87 |
| Carbohydrates (g) | 21.11 |
| of which Sugars (g) | 12.82 |
| Fat (g) | 11.03 |
| of which Saturates (g) | 6.41 |
| Protein (g) | 4.02 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.07 |