Moo Moo Cakes a Cake Maker baking for customers in Suffolk,

South Cambridgeshire and North Essex 

Ricotta Cake

July 10, 2016


From Sardinia with love. I came across this recipe whilst I was on holiday in Sardinia. I was so intrigued by it, and keen to bake it as soon as I arrived home. I made a few little changes (can't help myself) but I was REALLY pleased with the results. It's a delicious cake, and would make a great dessert, teamed with mascapone and more grated lemon. Can't wait to bake it again!


Ricotta Cake With Walnuts And Almonds

100g Raisins 
70g Walnuts for the cake, 30g for the topping 
70g Ground almonds
500g Ricotta 
100 ml Organic milk 
3 large Free range/ organic eggs
250g Organic self raising flour, sifted 
200g Golden caster sugar 
Zest of one large lemon & 1 tablespoon of the juice to soak raisins 
Rapeseed oil for greasing the cake tin. 


Cover the raisins with a generous tablespoon of lemon juice and leave to a side. 

Preheat the oven to 160C/ 140C fan. Grease and line a 20 cm round cake tin. Place the ricotta in a large bowl and add the milk. Mix together, lightly, with your hand mixer. Then add your eggs one at a time. Then add sugar, mix. Then your almonds, mix. Add half your self raising flour,mix and then the final half, mix. Fold in the crushed walnuts, raisins and lemon zest with a spatula or spoon.

Pour the mixture  in to the prepared tin, spread it out evenly with a spatula. Use the 30g of walnuts to decorate the top of the cake and bake in the middle of your pre-heated oven.  Check after 1 hour and 20 mins. A skewer should come out clean, if there are still bits of cake mixture on it, place back in the oven for another 5 minutes. The cake should look golden and scream 'eat me' metaphorically speaking of course. 

Remove from the oven and leave to cool in its tin for 5 minutes, use a palette knife to go around the sides of the cake. Then turn on to a wire rack and leave to cool. 

Hope you enjoy my little taste of Sardinia. Love Moo Moo Cakes x

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