I've cooked my way through all 264 recipes
in The New Mediterranean Diet Cookbook!

March 5, 2010

Ricotta Cake (p. 452)

This is my first Mediterranean dessert recipe! Very exciting.

This cake substitutes ricotta cheese in the role that butter would normally play. The recipe calls for the ricotta to be strained overnight before anything else, but I forgot to do it, and I need it for tonight, and it seemed totally fine. I tried straining for the two or so hours that I had available, but nothing really happened, so maybe I just happened to purchase extra firm ricotta. Or something.

I also tried to run the ricotta through a food mill, as was called for in the recipe, and that didn't work either. So basically, my ricotta had nothing at all done to it.

You mix your dry ingredients in one bowl and beat eggs in a separate one along with some sugar, vanilla, and rum. You're also supposed to add lemon zest -- somehow I missed that when I ran to the grocery store. I already had a lemon in my fridge, but it had been zested for another recipe. Not to have a totally zest-less recipe, I zested an orange into the mixture instead. I'm sure it will still be delicious.

Once you combine the dry and wet ingredients, the cake is supposed to cook for 50 minutes. I took mine out after about 40, though, because it was golden brown on the top and a toothpick came out clean.

I don't know how it's going to taste yet, but it looks and smells great, so I think it's going to be a winner!

eggs -- $.89
ricotta -- $3.39

Total Cost of Ricotta Cake: $ 4.28


  1. If the cake is a fraction as tasty as the most excellent bread, you will be very lucky diners tonight!

  2. Thanks! I'm excited to taste it!

  3. It was really really good. Not too sweet, nice and dense. Matt ate it for breakfast for several days, which is questionable, but I guess at least it didn't have icing. Yum.


Thanks for dropping by! Love, Katrina.