Ricotta cake without flour, without butter and without baking powder: a timeless delicacy that melts in your mouth

Ricotta cake without flour, without butter and without baking powder: a timeless delicacy that melts in your mouth

This flour-free, butter-free, and baking-free ricotta cake is a timeless classic that melts in your mouth. The cake is light and creamy, thanks to the natural creaminess of the ricotta and the lift provided by the whipped egg whites. Simple to prepare and incredibly delicious, it's perfect for those who appreciate the elegance of minimal ingredients.


Why you'll love it: This ricotta cake is a perfect blend of light and rich, providing a delicious taste experience without the heaviness of traditional cakes. The combination of ricotta with the zest and fresh juice of lemon creates a beautifully balanced flavor profile, while vanilla extract adds a sweet aromatic note. Without flour or butter, this cake is naturally gluten-free and low in fat, making it a lighter dessert option that doesn't skimp on flavor. Its airy texture and rich taste make it a dessert that is both delicious and light.

Perfect occasion: Ideal for any time of the day, this cake is perfect for breakfast, a light dessert after a meal or a delicious afternoon treat with tea or coffee. Its simple yet sophisticated flavor makes it ideal for family gatherings, special occasions, or a fun weekend baking project. It's also a great choice for people with dietary restrictions because it's naturally gluten-free and contains no butter.

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Decorating Tips: For a beautiful presentation, serve the cake with a dollop of raspberry jam on top, or simply sprinkle with powdered sugar. Fresh berries or a light drizzle of honey can also add a touch of elegance and enhance the flavor. If you prefer a more decadent touch, a light glaze made from lemon juice and powdered sugar can be drizzled on top.


  • 500g ricotta
  • 200g of sugar
  • 6 eggs
  • Juice and grated zest of 1 organic lemon
  • 1 teaspoon of vanilla extract

For decoration:

  • Raspberry jam (or any favorite topping)
  • Powdered sugar for sprinkling (optional)
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  1. Prepare the eggs: Separate the egg yolks and whites into two different bowls. Make sure there is no yellow residue in the whites.
  2. Beat the egg whites: Add a few drops of lemon juice to the egg whites and beat until stiff peaks form.
  3. Mix the egg yolks: In the bowl with the yolks, add the sugar, vanilla extract, lemon zest and a few drops of lemon juice. Beat until mixture is pale and fluffy.
  4. Add the ricotta: Add the ricotta to the yolk mixture, mixing well with an electric mixer until smooth.
  5. Combine the mixtures: Gently fold the beaten egg whites into the ricotta mixture in batches, gently incorporating from the bottom up to maintain the softness.
  6. Bake the cake: Preheat your oven to 170°C. Line a 22/24 cm springform pan with baking paper and pour the dough. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Adjust the cooking time according to your oven.
  7. Cool and serve: Let the cake cool in the pan before transferring it to a wire rack. Serve with raspberry jam or your favorite topping. Optionally, sprinkle with powdered sugar before serving.

Enjoy this light and delicious ricotta cake with no flour, no butter and no baking powder, a perfect blend of simplicity and flavor that will make any occasion special!

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