Creamy Ricotta and Carob Cake

The creamy ricotta and carob cake is a dessert that blends the sweetness of ricotta with the rich and slightly bitter taste of carobs. Here’s the recipe to make it.

Ingredients

• 250 g of carob flour
• 500 g of sheep’s ricotta
• 150 g of granulated sugar
• 4 eggs
• 1 packet of vanillin or a teaspoon of vanilla extract
• The grated zest of an untreated lemon
• A pinch of salt
• Butter and flour for the cake mold
• Icing sugar (for decoration, optional)

Preparation

1. Take the eggs, separate the yolks from the whites and place the yolks in a bowl.
2. Add the ricotta and granulated sugar to the bowl with the yolks. Work the mixture with a whisk or a fork until you obtain a smooth cream.
3. Incorporate the carob flour, the vanillin or vanilla extract, and the grated lemon zest into the cream. Blend all the ingredients well.
4. Whip the egg whites with a pinch of salt until stiff peaks form and then gently fold them into the ricotta mixture, trying not to deflate them.
5. Prepare a cake mold by buttering and flouring it well, or by lining it with parchment paper.
6. Pour the mixture into the mold and level the surface.
7. Bake in a preheated oven at 180 °C for about 40 minutes. Perform the toothpick test before taking it out of the oven: if it comes out clean, the cake is ready.
8. Allow the cake to cool before unmolding.
9. Dust the surface of the cake with icing sugar before serving, if desired.

Curiosity

Carobs are the legumes of a tree called carob and are rich in fiber and naturally sweet. They are often used in cooking as an alternative to cocoa or chocolate, especially in Mediterranean areas.

Remember that the final consistency of this dessert can vary depending on the recipe and the moisture content of the ricotta. Some variants may include the addition of a liqueur, such as rum or Marsala, to further flavor the cream. If you want to add an extra Italian touch, you could include some chocolate chips or chopped dried fruit in the batter. Enjoy your meal!