Bake the cake:
Place the pan in the preheated oven and bake for about 45 to 50 minutes, or until the cake is set and the top is lightly browned. The exact baking time may vary depending on your oven, so it’s a good idea to start checking around 40 minutes. The cake should jiggle slightly in the center when gently shaken, indicating it’s done.
Cool and serve: Let the cake cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight, so it’s even creamier and easier to slice. This step is crucial to achieving the perfect texture.
Decorate before serving: Dust with powdered sugar or drizzle with fruit coulis for an extra touch of elegance before serving.
Finishing touches:
Serve this succulent ricotta cake with a dollop of whipped cream or a garnish of fresh berries for a refreshing contrast. The beauty of this cake is in its simplicity, allowing the creamy texture and delicate flavors to shine through. This is proof that you don’t need complex ingredients or techniques to create an indulgent and satisfying dessert.
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