I have often spoken in favour of Cretan Mizithra when compared with the ricotta we find in UK supermarkets but I soon changed my mine when I ate the real thing in Sicily. The real ricotta is as bit as good as the Cretan Mizithra and I was very happy to come across this recipe that I can make in Crete too.
You taste this cake and understand immediately why ricotta sits at the heart of Sicilian baking. It gives softness without heaviness, richness without excess. Lemon lifts it, sugar rounds it, and the texture stays just on the right side of tender. This is a cake that doesn’t try too hard—and is all the better for it.
Ingredients
- 120 g unsalted butter, softened
- 200 g caster sugar
- Zest of 1 lemon
- 3 large eggs, separated
- 250 g ricotta (well drained)
- 180 g plain flour
- 2 teaspoons baking powder
- Pinch fine sea salt
- 40 g milk
- 60 g sultanas (soaked briefly in warm water)
- 30 g flaked almonds
- Icing sugar, for finishing
Method
Preheat the oven to 170°C fan (180°C conventional). Grease and dust with flour a 22 cm springform tin.
In a bowl, beat the butter, sugar and lemon zest until pale and light. Take your time here—this is what gives the cake its softness.
Add the egg yolks one at a time, mixing well after each addition. Fold in the ricotta until smooth and fully incorporated.
In a separate bowl, whisk the egg whites with a pinch of salt until they hold soft peaks.
Sift together the flour and baking powder. Add this to the ricotta mixture in two additions, alternating with the milk, mixing gently. Fold in the sultanas.
Finally, add the egg whites in two stages, keeping as much air as possible in the batter. Pour into the prepared tin and smooth the surface. Scatter over the flaked almonds if using.
Bake for 45–50 minutes, until lightly golden and just set in the centre.
Turn off the oven, leave the door slightly ajar, and allow the cake to cool slowly inside for 20 minutes before removing. Cool completely, then dust lightly with icing sugar.