Fluffy Lemon Ricotta Cake: A Delicate Flourless Dessert

This fluffy lemon ricotta cake is a delicate flourless dessert made with ricotta, Greek yogurt and gently whipped egg whites. Baking it in a water bath allows the cake to cook slowly and evenly, keeping it moist, soft and almost creamy.

Pan: 18–20 cm (7–8 inches) Baking time: 65 minutes Temperature: 150 °C, then 140 °C Special feature: flourless

Why is this ricotta cake so light?

The delicate texture comes from whipping the egg whites separately and folding them slowly into the ricotta mixture without vigorous stirring. Cornstarch lightly binds the batter, while the water bath prevents the edges from cooking too quickly before the centre is properly baked.

Ingredients

• 250 g ricotta
• 125 g Greek yogurt
• 4 eggs
• 70 g sugar
• 50 g cornstarch
• finely grated zest of 1 lemon
• 1 teaspoon vanilla extract or vanilla paste
• 1 teaspoon baking powder

Method

1. Prepare the pan. Completely line an 18–20 cm (7–8 inch) springform pan with baking parchment. Because the cake will be baked in a water bath, check that the pan seals properly. If you are unsure, tightly wrap the outside and bottom in several layers of aluminium foil to prevent water from leaking inside.
2. Separate the eggs. Separate the egg whites from the yolks. Make sure no yolk gets into the whites, as even a small amount can prevent them from whipping properly.
3. Make the ricotta base. Combine the ricotta and Greek yogurt in a large bowl and mix until as smooth as possible.
4. Whisk the egg yolks. Add 1 tablespoon of the sugar, the lemon zest and vanilla to the egg yolks. Whisk well, then add the mixture to the ricotta base.
5. Add the dry ingredients. Sift the cornstarch and baking powder directly into the bowl. Mix with a whisk until no lumps remain.
6. Whip the egg whites. Begin whipping the egg whites at medium speed. Gradually add the remaining sugar and continue whipping until stiff and glossy.
7. Combine the mixtures. Fold the whipped egg whites into the ricotta mixture in three additions. Work gently by hand with a spatula, using slow movements from the bottom upwards to retain as much air as possible.
8. Prepare the water bath. Pour the batter into the prepared springform pan and level the top. Place the pan inside a larger, deep baking dish. Carefully pour hot water into the larger dish until it reaches about halfway up the sides of the springform pan.
9. Bake the cake. Bake for 30 minutes at 150 °C (300 °F). Reduce the temperature to 140 °C (285 °F) and bake for a further 35 minutes.
10. Cool the cake. Carefully remove the baked cake from the water bath and leave it to cool completely. Only then remove the sides of the pan and the baking parchment. For cleaner slices, refrigerate it for a few hours before serving.

Tip

If the ricotta is very wet, drain it before making the batter. The cake will sink slightly as it cools, which is completely normal for such a light ricotta cake. Dust it with icing sugar before serving, if desired.

How do you know when the cake is baked?

At the end of the baking time, the edges should be set, while the centre may still wobble slightly when you gently move the pan. It will firm up as it cools. Overbaking will make it lose some of its delicate, moist texture.

Frequently asked questions

Can I replace ricotta with cottage cheese?

Regular cottage cheese is grainier and often more acidic, so the result will not be the same. If ricotta is unavailable, use well-drained blended cottage cheese, but expect the cake to be slightly firmer.

Why is the cake baked in a water bath?

The hot water surrounding the pan softens the direct heat of the oven. This allows the cake to bake more slowly and evenly, prevents the edges from drying out too quickly and reduces the chance of cracks forming on the surface.

Why did the cake sink slightly as it cooled?

The batter contains plenty of whipped egg whites and only a small amount of cornstarch, so some settling during cooling is normal. To prevent excessive sinking, do not overwhip the egg whites and fold them gently into the batter.

How should I store it?

Cover the completely cooled cake and store it in the refrigerator. It is best served well chilled and should be eaten within two to three days.