Method

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease your 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper.

Step 2: Mix the Ricotta Mixture

In a large mixing bowl, combine the ricotta cheese and granulated sugar.

Using an electric mixer, beat the mixture until it is smooth and creamy (about 2-3 minutes).

Step 3: Add the Eggs and Flavorings

Add the eggs, one at a time, mixing well after each addition.

Then, add the vanilla extract and lemon zest, continuing to mix until fully combined.

Step 4: Combine the Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry mixture to the ricotta mixture, stirring gently with a rubber spatula until just combined. Be careful not to overmix.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack.

Step 6: Prepare the Fruit Topping

While the cake cools, wash and slice your chosen fruits.

Arrange the fruit on top of the cooled cake as desired.

Step 7: Serve

If desired, dust the cake with powdered sugar and garnish with mint leaves before serving.

Slice and enjoy this delightful Torta di Ricotta con Frutta!

Variations

Fruit Choices: Feel free to experiment with seasonal fruits or your favorites; try using citrus segments or roasted fruits for a different flavor profile.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Dairy-Free Option: Use a dairy-free ricotta alternative, such as almond or cashew ricotta.