I’ve loved ricotta from a very young age. Only I didn’t know it was ricotta, I just called it “that white pie that Nana makes at Easter.” She put little bits of canned cherries in there, and it was my favorite part of the Easter meal. Other than the rolls, obvs.
Other ways I love eating ricotta
- In a bowl with fruit and nuts and honey
- in pancakes
- in ice cream
This is a bit of a combination of pancakes and pie, but it’s easier than either of them. There’s no need to guard the griddle or flip this pancake. Flipping regular pancakes is requires care and attention, but flipping ricotta pancakes is a delicate art. An art that I have perhaps not studied enough.
Ricotta pie can be simple, but it can also be complicated — recipes ranging anywhere from 4 eggs to 12 eggs, heaps of sugar, cream, liquors. I never glanced at Nana’s recipe, so I can’t tell you how fussy it was, but I can tell you that it never tasted overwrought. It tasted simple and comforting.
And then there’s always the pie crust to contend with, enemy of even the most veteran baker.
This humble cake has five simple ingredients. The fruit topping is purely optional — you can omit it and drizzle on some honey instead, or just eat it plain. I chose raspberry because I have been on a major raspberry drive lately. I just want raspberries in everything and on everything, especially when they are bright and tart.
Fresh out of the oven, the texture of this cake is soft and cake-like, egginess noteable but not overpowering.
If you leave it to mellow, the next day you will find it sweeter, with the vanilla more present, and carrying a definite custard texture.
Wonderful either way.
You can mix this cake in less than five minutes, but it takes about 40 to bake. This is a gift. Get up, make the cake, and spend the cooking time cuddling in bed. hello sunshine.
- 2 eggs
- 1 cup light ricotta*
- 11/2 tsp vanilla
- 3 tbsp honey, plus 1 tbsp for drizzling on top
- 1/4 cup old-fashioned oats
- 1/2 cup frozen raspberries
- preheat the oven to 375
- lightly grease a small casserole or pie pan (6 1/2 inch).
- Combine eggs, vanilla, ricotta, and honey. Beat on medium for about a minute or so, until well combined.
- Stir in the oats.
- Pour into the pan and drizzle additional honey on top
- Bake 38-42 minutes, until golden. It will still look a little wobbly when you take it out of the oven.
- Allow to cool slightly
- defrost the rasberries and mash them with a little honey. Spoon over top of the cake and sprinkle with nuts. serve with love
*light ricotta and part-skim ricotta are not the same thing.