With bright citrus notes and the rich flavor of ricotta this is a subtly sweet tart that we'd love to eat for breakfast every day.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Giulia Ardizzone | 2022-01-28 15:17:28 |  147,261 Views |
Italian Lemon Ricotta Cake Recipe – NO FLOUR
Serious Mealtimes / Maureen Celestine
I asked my three-year-old daughter Hazel what she liked most about Italy after her first visit. She immediately replied “Cake for breakfast.” During our trip to Polignano a Mare a town in Puglia our Italian hosts offered us a slew of cakes every morning. Each was decidedly better than soggy cereal and milk: a chocolate cake dusted with cocoa powder an almond cake with apricots and my favorite a moist lemon-kissed ricotta cake that I thought about long after I got home to Massachusetts so much so that I wanted to recreate it myself.
Breakfast in Italy is typically a simple affair consisting of a cup of coffee usually an espresso or cappuccino and a small sweet treat like a Cornetto biscuit or a slice of cake. It’s how many Italians start their day every morning and while some “might mistake it for a deeply rooted centuries-old tradition” writes Katie Parla for Eater it’s a relatively recent phenomenon. Until the 1950s breakfast in Italy at least among the common people wasn’t eaten for pleasure; it was merely a way to get calories for a long day of hard work. It wasn’t uncommon for the meal to consist of leftovers from the night before or ingredients that were about to spoil like cheese dairy or bits of stale bread soaked in milk.
