Sicilian Ricotta Cake

Cathy Salinger


Family recipe from my hometown in Castelvetrano, Sicily.


★★★★★ 1 vote

25 Min
1 Hr 15 Min


  • 4 lb
    fresh ricotta, made from a speciality store like pastosa, in staten island, ny
  • 12
  • 2 1/2 c
  • 2 tsp
    vanilla extract
  • 2
    lemon zest, grated
  • 3 oz
    bakers semi-sweet chocolate, grated

How to Make Sicilian Ricotta Cake


  1. Make sure the ricotta is drained from it's liquid, you can do this by placing it over night in a cheesecloth in a drainer on top of a dish in the fridge.
  2. Place ricotta in a large bowl.
  3. In a medium bowl, slightly hand beat the eggs with a fork, mix in sugar, mix in vanilla extract until well blended.
  4. Pour the egg mixture into the bowl with the ricotta and blend together using a large wooden paddle. Mix in the lemon zest and chocolate shavings.
  5. Pour into a 9x13 stainless steel pan and bake in center of oven at 350 degrees for an hour and 15 minutes. Place a knife in center, if it comes out dry, it's done.

Printable Recipe Card

About Sicilian Ricotta Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Italian
Other Tag: Quick & Easy

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