How To Make The Most Delicious Ricotta Cake with Claire Saffitz | Dessert Person
This ricotta cake bakes into a texture that’s hard to describe: eggy and creamy like a custard, but still light and cakey. It’s delicious on its own, but makes a wonderful canvas for any fruit preparation. The recipe might seem fussy at first glance, but there’s very little equipment needed and comes together quickly. Follow along and don’t forget to like & subscribe!
#cake #clairesaffitz #ricotta
Serves 8
Ingredients:
CAKE
Butter for the pan
2 cups fresh whole-milk ricotta cheese
(16 oz / 452g) •
1 cup heavy cream (8.2 oz / 232g), chilled
4 large eggs (7 oz / 200g), separated
1 large egg yolk (0.6 oz / 16g)
1 tablespoon finely grated lemon zest
2 teaspoons vanilla extract
⅐ teaspoon plus a pinch of Diamond
Crystal kosher salt
1 cup plus 1 tablespoon sugar
(7.5 oz / 213g)
1 cup all-purpose flour (4.6 oz / 130g)
MARMALADE
8 ounces (227g) kumquats, halved crosswise and seeded, sliced again crosswise if large
1 tablespoon fresh lemon juice
(0.5 oz / 14g)
½ cup sugar (3.5 oz / 100g)
Seeds scraped from ½ vanilla bean or
I teaspoon vanilla extract
Chapters:
0:00 Start
1:12 Ingredients & Special Equipment
2:24 Prepare Your Pan
8:47 Fold In The Egg Whites
12:00 Bake Cake
12:43 Make The Strawberry Marmalade
14:35 Serve Ricotta Cake
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Bryant Alvarez
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
