Soft and moist mini cakes with ricotta cheese. Topped with deliciously sweet fresh berries and NutellaA few weekends ago I went to one of my favorite Italian restaurant in the area, and had a delicious tortina di ricotta with berries on top. Sooo good that I have been dreaming about it since!
Obviously I had to try and make it myself. The dessert was soft and moist, but not quite a cheese cake. A bit spongy and dense-ish but not quite a pound cake. Not too sugary, but covered with deliciously sweet fresh berries and chocolate sauce.
With all this information, I gave it a try. I first experimented with lots of ricotta, very little flour and sugar, and no baking powder. Good, but not quite good enough. With a little more flour, some baking powder and the addition of lemon zest, I got it! My second batch came out delicious. These mini cakes look and taste just like the one at the restaurant. Here is what I did:
Ingredients to make 12 small cakes
- 15 oz ricotta
- 1/2 cup of sugar
- 3 eggs
- zest of one lemon
- 1/4 teaspoon of vanilla extract
- 1/2 teaspoon baking powder
- 1 cup flour
- fresh organic berries
Step 1: Preheat the oven to 350 degrees. In a large bowl, mix the ricotta with the sugar.
Step 2: Stir in the eggs. Blend in the lemon zest, vanilla extract, baking powder and flour.