Low-Fat Torta Di Ricotta

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.

Cooking Method: Baking

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 928.3

Dietary: Vegetarian

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

Vegetable oil cooking spray
1/4 cup Fine bread crumbs
2/3 cup Golden raisins
1/4 cup Golden rum
1 cup Sugar
2 tablespoons All-purpose flour
1/8 teaspoon Salt
2 containers Skim-milk ricotta cheese -- (15 ounce)
1 1/2 cups Nonfat liquid egg substitute
1 teaspoon Grated lemon zest
1 tablespoon Grated orange zest
1 tablespoon Vanilla extract

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

Read it online: https://www.chefs-mate.com/recipe/low-fat-torta-di-ricotta-3-5-pts/