Name: Italian Love Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; ½ tsp salt; 3 large eggs; 1 cup whole milk (or almond milk); 2 tsp pure vanilla extract; 15 oz ricotta cheese; Powdered sugar for dusting

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Introduction

Italian Love Cake is a delicate and moist dessert that combines creamy ricotta with a tender crumb. Perfect for any occasion, this cake offers a subtle sweetness and a touch of vanilla that makes it irresistibly comforting.

The image shows a square layered dessert on a white plate placed on a white marbled surface. The bottom layer is dark brown and looks like a moist chocolate cake. Above that is a thick, creamy pale yellow layer that appears soft and smooth. On top is a thin, glossy chocolate layer with a slightly shiny texture. A small pile of fresh blueberries sits in the center on top of the chocolate layer. A fork lies next to the dessert on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
3 large eggs
1 cup whole milk (or almond milk)
2 tsp pure vanilla extract
15 oz ricotta cheese
Powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a baking pan, either rectangular or round, to prevent sticking.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Step 3: In another bowl, beat the eggs with the milk and vanilla extract until the mixture becomes frothy. Then mix in the ricotta cheese until smooth.
Step 4: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined without overmixing.
Step 5: Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Let the cake cool for about ten minutes in the pan before transferring it to a wire rack. Dust generously with powdered sugar before serving.

Tips & Variations

For a dairy-free option, substitute whole milk with almond milk as indicated in the ingredients.
Try adding a teaspoon of lemon zest or orange zest to the batter for a fresh citrus twist.
Serve with fresh berries or a drizzle of honey to enhance the flavor.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature before serving. Leftover cake can be gently warmed in the microwave for 10-15 seconds to refresh its texture.

How to Serve

The image shows a square piece of dessert with three layers on a white plate. The bottom layer is dark brown and looks like soft chocolate cake. The middle layer is thick, creamy, and yellowish-white, smooth in texture. The top layer is a shiny, rich brown chocolate spread, with a small pile of fresh blueberries placed in the center. A silver fork rests on the left side of the plate. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat ricotta instead of regular ricotta?

Yes, low-fat ricotta can be used, but it may result in a slightly less rich and moist cake.

What type of pan is best for baking this cake?

A greased rectangular or round baking pan works well; choose based on your preferred cake shape and size. Just adjust the baking time slightly if using a deeper or larger pan.