Low-Fat Torta Di Ricotta

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Servings: 12 Difficulty: Advanced
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A light, fluffy Italian ricotta cake with citrus zest and rum-soaked raisins
Low-Fat Torta Di Ricotta (3.5 PTS recipe image
Low-Fat Torta Di Ricotta (3.5 PTS recipe image
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Low-Fat Torta Di Ricotta

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 928.3

Description

This low-fat Torta di Ricotta is a lighter take on the classic Italian dessert, offering a tender, moist crumb without the heavy richness of traditional butter-based cakes. Skim-milk ricotta provides a creamy base, while fresh lemon and orange zests add a bright, aromatic lift. Golden raisins plump in golden rum, contributing bursts of sweetness and depth to every bite. The result is a delicate cake that feels indulgent yet refined. Its perfect for an afternoon tea, a light dessert after a heavy meal, or even a sophisticated breakfast treat. Simple to mix and bake, this recipe delivers authentic flavor with a healthier profile, making it a crowd-pleaser for any occasion.

Ingredients

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Spray the inside of a 9-inch springform pan with vegetable oil and dust with the fine bread crumbs, tapping out any excess.
  3. Combine the golden raisins and golden rum in a small bowl and set aside to soak for at least 15 minutes.
  4. In a small bowl, whisk together the sugar, all-purpose flour, and salt. Set aside.
  5. Place the skim-milk ricotta cheese in a fine-mesh strainer over a bowl and shake or stir to drain any excess whey for about 10 minutes.
  6. Transfer the drained ricotta to a large mixing bowl. Using an electric mixer on low speed, beat the cheese just enough to break it up and smooth it slightly.
  7. While beating on low, slowly pour in 1/2 cup of the nonfat liquid egg substitute in a thin stream. Once incorporated, raise the mixer speed to high and slowly add the remaining 1 cup of egg substitute. Beat until smooth and fluffy.
  8. Add the sugar-flour-salt mixture to the ricotta mixture and beat on medium speed until fully combined.
  9. Reduce the mixer speed to low. Add the grated lemon zest, grated orange zest, vanilla extract, and the rum-soaked raisins (including any remaining rum). Mix until just incorporated.
  10. Pour the batter into the prepared springform pan and smooth the top with a spatula.
  11. Bake for about 1 hour and 25 minutes, or until the cake is golden brown, firm to the touch, and a tester inserted into the center comes out clean.
  12. Allow the cake to cool completely in the pan on a wire rack for at least 1 hour before releasing the sides.
  13. Release the springform pan sides and cut the cake into 12 thin wedges to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 928.3kcal
% Daily Value *
Total Fat 42.2g65%
Saturated Fat 11.2g56%
Cholesterol 364.2mg122%
Sodium 863.4mg36%
Total Carbohydrate 112.2g38%
Dietary Fiber 2.9g12%
Sugars 92.6g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Draining the ricotta is crucial for the texture of this cake; excess moisture can make the cake dense or soggy.

If you cannot find nonfat liquid egg substitute, you can use 3-4 large eggs, though this will increase the fat and calorie content.

For a stronger citrus flavor, increase the orange zest to 2 tablespoons.

The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days. Bring to room temperature before serving for the best flavor.

Do not skip the soaking step for the raisins; it ensures they are plump and flavorful rather than chewy and dry.

Keywords: ricotta, cake, italian, low-fat, citrus, lemon, orange, raisins, rum, vanilla, dessert, baking, springform, light, moist, fluffy, healthy, skim-milk, egg-substitute, zest
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