Ingredients
• 500g cream cheese (or full fat yogurt if you don’t have ricotta) for a nice creamy cake.
• 4 large eggs, mix well and add the oil.
• 1 cup pure sugar for a nice flavour.
• 1 teaspoon vanilla extract for added depth and flavour.
• 1/4 cup all purpose flour, to add texture to the cake without kneading.
• 1/2 cup heavy cream for a touch of extra fat.
• A pinch of salt to balance the flavour.
Preparation
1. Preheat your oven to 350°F (180°C). This will ensure your oven is at the right temperature when the cake is ready.
2. Make the cake batter: In a large bowl, combine the ricotta, eggs, powdered sugar, vanilla extract, flour, whipping cream, and a pinch of salt. Use an electric mixer or a whisk to mix everything together until smooth and well combined. The goal is to have a smooth, lump-free oil mixture. 3. Prepare a baking pan: Lightly grease a 9-inch (23cm) cake pan with oil or nonstick spray. You can also line the bottom with parchment paper so you can easily remove it.
4. Pour the mixture into the pan: When the cake batter is soft, pour it into the prepared pan. Use a spatula to smooth the top.
5. Bake the cake: Place the pan in the preheated oven and bake for 45-50 minutes or until the cake is cooked through and the top is golden brown. The exact baking time may vary depending on your oven, so it’s best to start with around 40 minutes. The center should jiggle slightly as the cake slowly rotates, indicating it’s done.
6. Cool and serve: Allow the cake to cool to room temperature and then refrigerate for at least 4 hours or overnight, this will make it extra creamy and easy to cut. This step is important to get the perfect condition. 7. Dust before serving: Sprinkle with icing sugar or drizzle with fruit puree for a touch of flair before serving.
The finishing touch:
