This baked ricotta pudding cake recipe produces a comforting dessert with a texture somewhere between angel food cake and pudding. Soft and airy and yet rich and creamy, the flavor is mild and not too sweet.
The baked pudding will come out of the oven puffed up, then quickly collapse and that's what it's supposed to do. Although you'll be tempted to dig in immediately, this dessert actually tastes better at room temperature.
Try to find the creamiest ricotta that you can for this recipe. Many grocery stores sell ricotta that is grainy, not smooth and creamy, and it will negatively affect the texture of this dessert. If you can, buy ricotta from a cheese store instead.
When it finally cools enough to enjoy, you can top slices of this cake with fresh berries or a drizzle of chocolate if you like, but it's delicious on its own.
- 1 cup ricotta
- 2 large eggs (separated)
- 1 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup sugar
- Optional: confectioners' sugar for dusting
- Heat oven to 350 F and butter a 1-quart baking dish.
- In a medium bowl, mix together ricotta and egg yolks until smooth. Add vanilla, flour and all but 2 tablespoons of the sugar.
- In a separate small bowl or bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add remaining 2 tablespoons of sugar and continue beating until egg whites become more firm and stiff peaks form.
- Gently fold the egg whites into the ricotta mixture.
- Scrape batter into the prepared baking dish and bake for 40 minutes. The middle should be fairly firm and not jiggle much when the dish is gently shaken.
- Let cool and dust with confectioners' sugar.
- Slice and serve on its own or with fresh fruit or a drizzle of chocolate sauce.