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Ricotta Cake [budino di ricotta]

Claudia Roden

by Claudia Roden from The Food Of Italy

A light but delicately creamy ricotta cake recipe. This delicious dessert, which is a popular Roman pudding, comes from The Food of Italy by Claudia Roden.

From the book


Ricotta is the great cooking cheese of Italy, and many regions have their own ricotta cakes for special occasions. For sweets, sheep’s milk ricotta is said to be best. This Roman dessert is more a pudding than a cake; in Rome it is made with the marvellous local sheep’s milk ricotta.

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500g ricotta
4 large eggs, separated
3 tbsp flour
250g sugar
1 tsp ground cinnamon
Grated rind of 2 lemons
5 tbsp rum
Icing sugar

Essential kit

You will need a buttered and floured 25cm cake tin.


Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.

Serve hot or cold dusted with icing sugar.


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