How To Make The Most Delicious Ricotta Cake with Claire Saffitz | Dessert Person
119,521
Published 2024-07-25
This ricotta cake bakes into a texture that's hard to describe: eggy and creamy like a custard, but still light and cakey. It's delicious on its own, but makes a wonderful canvas for any fruit preparation. The recipe might seem fussy at first glance, but there's very little equipment needed and comes together quickly. Follow along and don't forget to like & subscribe!
#cake #clairesaffitz #ricotta
Serves 8
Ingredients:
CAKE
Butter for the pan
2 cups fresh whole-milk ricotta cheese
(16 oz / 452g) •
1 cup heavy cream (8.2 oz / 232g), chilled
4 large eggs (7 oz / 200g), separated
1 large egg yolk (0.6 oz / 16g)
1 tablespoon finely grated lemon zest
2 teaspoons vanilla extract
⅐ teaspoon plus a pinch of Diamond
Crystal kosher salt
1 cup plus 1 tablespoon sugar
(7.5 oz / 213g)
1 cup all-purpose flour (4.6 oz / 130g)
MARMALADE
8 ounces (227g) kumquats, halved crosswise and seeded, sliced again crosswise if large
1 tablespoon fresh lemon juice
(0.5 oz / 14g)
½ cup sugar (3.5 oz / 100g)
Seeds scraped from ½ vanilla bean or
I teaspoon vanilla extract
Chapters:
0:00 Start
1:12 Ingredients & Special Equipment
2:24 Prepare Your Pan
8:47 Fold In The Egg Whites
12:00 Bake Cake
12:43 Make The Strawberry Marmalade
14:35 Serve Ricotta Cake
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Bryant Alvarez
Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton
Theme Song: Mike Guggino
All Comments (21)
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Hey everyone! I’m curious, what delicious desserts are you all baking this weekend?
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watching claire make more foundational recipes like this is so cool bc you can tell she’s made these things like 500 times before. like there’s just an ease in these videos that’s so cool to watch
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Claire, please don’t ever stop making these videos. I’m a 65 year old experienced cook and baker, and I still pick up practical tips along with lovely recipes.
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I appreciate so much that Claire does not waste any food. Love the way she scrapes all the things with the spatula. This cake looks like it tastes amazing.
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I've been watching a lot of Claire's content recently. I successfully made croissants and blueberry cream cheese danish a few days ago! Thank you for your amazing recipes, Claire!!
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I'm a simple person. I see a new Claire video, I click.
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i used to love baking but i’ve gotten so disillusioned with food/food prep in general since getting an autoimmune disease but all these videos are making me REALLY want to try again
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I remember making this recipe a couple years ago. It was SOOOOO hard to find kumquats, but on a whim one day I was wandering around my local asian supermarket and spotted them. I RAN to grab them and immediately made the cake that night. It might have been because I was so happy with finding them, but the cake tasted just absolutely amazing, and I imagine it would pair SO nicely with the sweet-tart flavor of macerated strawberries. Darn, Claire... you're making me hungry!
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Omg a Dessert Person recipe! YES!
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The ominous zoom on the food processor 😂
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Omg the icebox cake and now this??? My peach version of the icebox cake is in the fridge now and I’m definitely doing this cake with peaches and whipped cream next!! Thank you for helping me get rid of 14lbs of peaches Claire!!
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I really appreciate the way Claire explains absolutely every detail of everything she does. “It’s still like, barely warm on the bottom” “That paper is still under there so just be aware” These little things help put home bakers at ease when we go to recreate the recipe. Those are type of questions we ask that recipes don’t normally answer. “Is the paper supposed to be under there?” “How cooled off is cooled off? It’s still slightly warm…..”
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I made this one before with a blueberry topping. I made it more like a traditional glaze and spread it around on top. The cracks meant that some areas you had the blueberry glaze seep into the cake which was very good. 10/10 love this recipe
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I remember I saw this in Dessert Person a few years back and I was reluctant to make it because we don’t have kumquats in the Philippines. But then I made it and just put Mangoes instead and it was so good. This is what I love about dessert person, it teaches you not just the recipe but also the foundation in order for you to create a recipe of your own.
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Thrilled to see a "new" recipe from dessert person, and just in time for plums and peaches! This would be great for an Italian-inspired summer meal.
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I have made this for my MIL’s birthday 4 years in a row - it’s so delicious it became a family tradition! ❤
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Oh my gosh this is so like the cakes that Italians make. I’m here for it. Then again I love all things Clsire
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Just in time for my first coffee of the day! 💕 I love making Claire recipes and feeling like a chef!
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Your Crunchy Almond Cake is probably my favorite of all your recipes. This one is definitely a close second!
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Hi Clair, I wanted to say that I love your recipes and you were one of the first people I started following in the world of baking (since the days of Bon Appetit). The way you present the recipes makes everything seem very accessible for beginners. I'm about to start my baking course and I wanted to thank you for that :) ❤
