Ricotta Pudding Cake Recipe

1 hour 45 minutes


Ricotta pudding cake

  • 100g of ground almonds, plus more to dust the tin
  • 300g of ricotta, fresh if you can get it and drained
  • 5 eggs
  • 120g of icing sugar, sifted
  • 30ml of orange blossom water
  • unsalted butter, to grease the tin
  • edible flowers, to decorate


Preheat the oven to 150°C/gas mark 2 and liberally butter a 23cm springform cake tin or equivalent bundt tin, pudding or brioche mould. Dust the inside of the tin with ground almonds
Press the drained ricotta through a fine mesh sieve into a bowl to 'rice' it
In a separate bowl, whisk the eggs with the icing sugar until airy, light and pale yellow
Add the ground almonds, ricotta and orange blossom water and fold through gently to incorporate
Pour the batter into the tin. Set it on the middle shelf of the oven and bake for about an hour and a half, or until swollen and golden on top and cooked through (insert a skewer in the middle to check; the exact time will depend on the depth of the tin you are using)
Remove from the oven and allow to cool in the tin. Once at room temperature, carefully unmould onto a plate. Decorate with flowers and serve