RICOTTA RAISIN CAKE

A Soft and Sweet Italian Cake for Breakfast or Afternoon Tea

This Ricotta and Raisin Cake is a simple yet delicious Italian treat — soft, moist, and gently sweet, perfect for breakfast, brunch, or an afternoon snack with coffee or tea.

The creamy ricotta keeps it tender, while the raisins add a touch of natural sweetness in every bite.

Cooking Time & Servings

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

• 2 large eggs

• ½ cup (100 g) granulated sugar

• 1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)

• A pinch of salt

• 6 tablespoons (80 g) unsalted butter, melted and cooled

• ½ cup (130 g) ricotta cheese

• 1 cup + 2 tablespoons (150 g) all-purpose flour

• 1 teaspoon baking powder

• ½ cup (80 g) raisins

• Optional: powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.

2. In a large bowl, beat the eggs with sugar, vanilla sugar (or extract), and a pinch of salt until the mixture becomes pale and frothy.

3. Add the melted butter and ricotta to the egg mixture, stirring until smooth and creamy.

4. In another bowl, combine flour and baking powder, then gradually add it to the wet ingredients. Mix gently until a smooth batter forms.

5. Fold in the raisins evenly throughout the batter.

6. Pour the batter into the prepared pan and smooth the top with a spatula.

7. Bake for 30–35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

9. Dust with powdered sugar before serving, if desired.

Tips & Variations

• Soak the raisins in warm water or rum for 10 minutes to make them extra soft and flavorful.

• Add a touch of lemon zest for a fresh, citrusy note.

• This cake keeps well for 2–3 days at room temperature, covered.

Nutritional Facts (per serving)

RICOTTA RAISIN CAKE

This Ricotta and Raisin Cake is a simple yet delicious Italian treat — soft, moist, and gently sweet, perfect for breakfast, brunch, or an afternoon snack with coffee or tea.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Christmas Italian Recipes, Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients

• 2 large eggs
• ½ cup (100 g) granulated sugar
• 1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
• A pinch of salt
• 6 tablespoons (80 g) unsalted butter, melted and cooled
• ½ cup (130 g) ricotta cheese
• 1 cup + 2 tablespoons (150 g) all-purpose flour
• 1 teaspoon baking powder
• ½ cup (80 g) raisins
• Optional: powdered sugar for dusting

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Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour an 8-inch (20 cm) round cake pan or line it with parchment paper.
2. In a large bowl, beat the eggs with sugar, vanilla sugar (or extract), and a pinch of salt until the mixture becomes pale and frothy.
3. Add the melted butter and ricotta to the egg mixture, stirring until smooth and creamy.
4. In another bowl, combine flour and baking powder, then gradually add it to the wet ingredients. Mix gently until a smooth batter forms.
5. Fold in the raisins evenly throughout the batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30–35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.

Keyword ricotta raisin cake, italian breakfast cake, easy italian dessert, torta di ricotta e uvetta, ricotta cake recipe, italian baking, traditional italian cake

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