Dessert · Italian

Budino di Ricotta (Italian Baked Ricotta Cake)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 14, 2026

This is a light, tender Italian ricotta cake perfumed with lemon, cinnamon, and a splash of dark rum. It comes together in one bowl (or a food processor) and bakes into something between a cheesecake and a soft sponge. A dusting of icing sugar is all the finish it needs.

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Budino di Ricotta (Italian Baked Ricotta Cake)

Why you'll love this

  • Just one main ingredient list and no fancy technique.
  • Naturally lighter than a dense cheesecake.
  • Bright lemon and warm cinnamon in every bite.
  • Delicious warm from the oven or chilled the next day.

EveryDayMeal recipe

Budino di Ricotta (Italian Baked Ricotta Cake)

Prep
15m
Cook
40m
Total
55m
Serves
8
Level
Easy

Ingredients

  • 500g ricotta
  • 4 large eggs, separated
  • 3 tbsp plain flour
  • 250g sugar
  • 1 tsp ground cinnamon
  • 2 grated zest of lemons
  • 5 tbsp dark rum
  • to taste icing sugar, for dusting

Equipment

  • 25cm cake tin
  • Large mixing bowl
  • Electric mixer or whisk
  • Fine grater or zester

Instructions

  1. Heat your oven to 180C (160C fan) and butter a 25cm cake tin, then dust it with flour and tap out the excess, so the cake releases cleanly once baked.
  2. Mash the ricotta in a large bowl until fairly smooth, then beat in the egg yolks until the mixture looks creamy and even (a food processor makes quick work of this).
  3. Stir in the flour, sugar, cinnamon, lemon zest, and rum, mixing until everything is fully combined and the batter smells fragrant.
  4. In a separate clean bowl, beat the egg whites until they hold stiff peaks, which is what gives the cake its light, airy lift.
  5. Fold the whites into the ricotta batter gently in a few additions, keeping as much air in as you can so the cake stays tender.
  6. Pour the batter into the prepared tin and bake for about 40 minutes, until the top is set and golden and the center feels firm to a light touch.
  7. Let it cool slightly, then dust generously with icing sugar. Serve warm or fully cooled.

Tips from the kitchen

  • Drain very wet ricotta in a sieve for a few minutes so the batter is not runny and bakes evenly.
  • Fold the egg whites in gently and stop as soon as they disappear, since overmixing knocks out the air that keeps the cake light.
  • A skewer wont come out perfectly clean here; look for a set, springy top instead.

Estimated nutrition per serving: 290 cal · 9g protein · 38g carbs · 11g fat

Make it your own

  • Swap the dark rum for orange liqueur or vanilla extract for an alcohol-free version.
  • Add a handful of raisins soaked in the rum for pockets of sweetness.
  • Use orange zest instead of lemon for a mellower citrus note.

Storing & make-ahead

Keep covered in the fridge for up to 4 days. Serve cold or warm gently in a low oven. It can be baked a day ahead, which lets the flavors settle.

Good to know

Can I make this without rum?
Yes. Replace it with the same amount of milk plus a teaspoon of vanilla, or use orange juice for a fruity note.
Why did my cake sink?
A little settling is normal as it cools. A big sink usually means the whites were underbeaten or overfolded, or it came out of the oven too soon.
Can I use low-fat ricotta?
You can, but the cake will be less rich and may be wetter, so drain it well first.
How do I know it is done?
The top should be golden and set, and the center should feel firm and spring back to a light touch, around the 40 minute mark.

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