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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Ricotta Cake

 
One serving costs about $5.56 One serving costs about $5.56

$5.56 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 vegetarian,healthy,lacto ovo vegetarian
spoonacular Score:82%

Spoonacular Score: 82%

 

The recipe Ricotta Cake can be made in approximately approximately 45 minutes. Watching your figure? This lacto ovo vegetarian recipe has 3667 calories, 134g of protein, and 96g of fat per serving. This recipe serves 1. For $5.56 per serving, this recipe covers 67% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. This recipe from Foodista requires , flour, cup water, and ricotta. Overall, this recipe earns an outstanding spoonacular score of 82%. If you like this recipe, you might also like recipes such as Ricotta Cake, Ricotta Cake, and Ricotta Cake.

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2
2  eggs
eggs
2 cups
2 cups flour
flour
1 tsp
1 tsp baking powder
baking powder
0
0  salt
salt
1 cup
1 cup water
water
1 lb
1 lb ricotta
ricotta
1 cup
1 cup cooked rice
cooked rice
6
6  eggs
eggs
1 cup
1 cup sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
2  eggs
2
eggs
2 cups flour
2 cups
flour
1 tsp baking powder
1 tsp
baking powder
0  salt
0
salt
1 cup water
1 cup
water
1 lb ricotta
1 lb
ricotta
1 cup cooked rice
1 cup
cooked rice
6  eggs
6
eggs
1 cup sugar
1 cup
sugar
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

mixing bowl
mixing bowl
rolling pin
rolling pin
toothpicks
toothpicks
oven
oven
mixing bowl
mixing bowl
rolling pin
rolling pin
toothpicks
toothpicks
oven
oven


Instructions

To prepare Dough: Combine all ingredients in mixing bowl. Knead dough and roll with rolling pin to form thin layer. To prepare Filling: Preheat oven to 300 degrees. In a large bowl, combine ricotta, cooked rice, eggs, salt, sugar, and vanilla extract. Line ovenproof dish, or pie plate, with the dough, reserving any extra dough. Place filling in dough. Use leftover dough to decorate top of cake. If using dough on top, sprinkle with cake decorations. Bake for 40 minutes. Cake is done when toothpick inserted in the center comes out dry. This recipe yields 8 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $11.50
Ingredient
2 eggs
2 cups flour
1 teaspoon baking powder
1 pound ricotta
1 cup cooked rice
6 eggs
1 cup sugar
1 teaspoon vanilla extract
Price
$0.48
$0.33
$0.03
$8.05
$0.59
$1.44
$0.28
$0.30
$11.50

Tips

Health Tips

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

Disclaimer

Nutritional Information

Quickview
3667 Calories
134g Protein
96g Total Fat
557g Carbs
66% Health Score
Limit These
Calories
3667
183%

Fat
96g
148%

  Saturated Fat
49g
308%

Carbohydrates
557g
186%

  Sugar
203g
226%

Cholesterol
1540mg
514%

Sodium
913mg
40%

Alcohol
1g
8%

Get Enough Of These
Protein
134g
269%

Selenium
287µg
411%

Vitamin B2
3mg
227%

Phosphorus
2171mg
217%

Manganese
3mg
194%

Folate
692µg
173%

Vitamin B1
2mg
153%

Calcium
1408mg
141%

Iron
21mg
119%

Vitamin B5
9mg
93%

Vitamin B3
18mg
92%

Zinc
13mg
91%

Vitamin A
3919IU
78%

Vitamin B12
4µg
78%

Vitamin B6
1mg
60%

Copper
1mg
59%

Potassium
1856mg
53%

Vitamin D
7µg
53%

Magnesium
197mg
49%

Fiber
9g
37%

Vitamin E
4mg
30%

Vitamin K
6µg
7%

covered percent of daily need

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