I am a huge fan of cottage cheese, but since my move to Barcelona it has been rather hard to find it here. I don’t understand how people can live without it?! Then again, those are the same people who don’t have kettles in their houses and therefore don’t even have a word for it. Apparently tea is not a basic necessity here… Anyways back to cheese.
So as cottage cheese is not a product you find in every supermarket here, I have been experimenting with other types of cheeses both for baking and cooking. So far ricotta has worked best for baking and this whole wheat ricotta cake is a proof of that. This cake is so simple that it has just three steps of preparation, yet it is far from plain. The generous amount of ricotta makes it float somewhere between being a cake and a cheesecake, which is probably the best place to be.
Please note that this recipe makes a small 15cm cake. If you are making a cake that’s 22cm or bigger, I would suggest doubling this recipe. Also when I baked this I made a strawberry swirl for the top of the cake, as you will see in the photos, however as it didn’t really add much to the cake I have left it out of the recipe.
WHOLE WHEAT RICOTTA CAKE
115g whole wheat cake flour
1 teaspoon baking powder
1/4 teaspoon vanilla extract
50g butter, softened
- Preheat oven to 170C and line 15cm cake pan with baking paper.
- Mix together cake flour, sugar and baking powder. Separately slightly beat eggs, butter, ricotta and vanilla extract until combined. Fold in dry ingredients.
- Pour the batter into the prepared cake pan and bake for about 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.