Simple cake

I made this cake one evening when I wanted something quick, using what I already had in the fridge. The recipe is straightforward and you don't need a mixer. The texture is somewhere between a loaf cake and a cheese dessert, and the taste is quite balanced – not too sweet, not heavy. I've never had issues with baking; it holds its shape well even if I only slice it after it has completely cooled down.

Quick info

Total time: about 35 minutes
Preparation time: 10-15 minutes
Baking time: 20 minutes at 180°C
Servings: 8-10, depending on how thick you cut them
Difficulty: easy
Recipe type: simple homemade cake for snack or dessert

Ingredients

2 eggs
2 tablespoons of oil
100 g ricotta
1 yogurt (about 125 g)
8 tablespoons flour
2 tablespoons cocoa
100 g sugar
1 packet baking powder (10-12 g)
1 tablespoon sugar (for the ricotta mixture)
powdered sugar (optional, for decoration)

Preparation method

1. In a larger bowl, put the eggs, 100 g sugar, and the two tablespoons of oil. Whisk for a few minutes until the sugar is well incorporated.

2. In a separate small bowl, put the ricotta. Add the yogurt and one tablespoon of sugar. Mix until it becomes a smooth cream. Incorporate the two tablespoons of cocoa into this mixture.

3. Pour the ricotta mixture over the egg, sugar, and oil mixture. Mix well with a spatula or whisk; it doesn’t have to be perfectly smooth, just ensure there are no large lumps of cheese remaining.

4. Start adding the flour, one tablespoon at a time, directly over the combined mixture. Add the baking powder at the same time as the first tablespoon of flour. Mix until no traces of flour are visible. The final texture should resemble a batter slightly softer than a loaf cake, but not too runny.

5. Transfer everything into a lined or greased baking pan. Level it quickly with a spatula.

6. Place the pan in the preheated oven at 180°C. Bake for 20 minutes without opening the door. Test with a toothpick – it should come out clean without any traces of batter.

7. Remove the cake onto a wire rack or countertop, still in the pan. Let it cool completely.

8. When it's cold, lightly dust it with powdered sugar if desired. It cuts best when completely cooled.

Why I make this recipe often

It’s one of the options I choose when I want something with cheese but don't feel like baking separate layers. It’s quick to make, requires little mixing, and the result stays moist for several hours after cooling. I've never had issues with it being undercooked in the middle, even without much baking experience.

Tips and variations

Tips

If you want to achieve a more uniform texture, pass the ricotta through a sieve before mixing it with the yogurt.
Do not beat the eggs with a mixer; a whisk or fork will do the job.
The ideal yogurt would be creamy, not too watery.
Use a small to medium-sized pan; in a pan that is too large, the cake will turn out too thin and may dry out.

Substitutions

Ricotta can be replaced, if necessary, with a fattier cottage cheese, but the taste and texture will be slightly different.
Plain yogurt without fruit is preferred. If unavailable, kefir can be used, but the mixture will be a bit more fluid.
Cocoa can be omitted if you prefer a simpler cake.

Variations

You can add a bit of grated lemon zest for extra flavor, but do not mix in other strong flavors that might overpower the cheese taste.
If you want a crunchy note, you can sprinkle a few small pieces of dark chocolate into the mixture.
It also works with hydrated raisins or nuts, but I prefer the simple recipe.

Serving ideas

It can be served as is, with coffee or tea.
If you like, add a tablespoon of yogurt or sour cream on top for extra creaminess.
It also goes well with a bit of tart jam on the side, especially if you don’t want to dust it with sugar.

Frequently asked questions

Can I use mascarpone instead of ricotta?
Mascarpone is much richer, and the result will be denser and heavier. It’s preferable to stick to ricotta or cottage cheese.

Can Greek yogurt be used?
Yes, but the result will be creamier. If the yogurt is very thick, thin it out with a little water or milk.

How do I know if it is baked enough?
Check with a toothpick – if it comes out clean, the cake is done. If the edges pull away slightly from the pan and the surface is no longer soft to the touch, it is baked.

Is the cake very sweet?
No, it turns out moderate. If you like your dessert very sweet, you can add 10-20 g more sugar.

Can it be made without cocoa?
Yes, cocoa can be left out. The cake will turn out lighter in color and with a more delicate taste.

Nutritional values

Approximately, for one slice (out of 10 servings): about 135-150 kcal, with 4 g protein, 5 g fat, 19 g carbohydrates. Ricotta and yogurt provide some protein and fat, but the cake is not heavy. Sugar and flour account for most of the calories. Values may vary depending on the type of yogurt used and how much sugar you add at the end.

Storage and reheating

The cake stores well in the refrigerator, covered, for 2 days. The texture remains okay when cold; it does not dry out. I do not recommend reheating in the oven or microwave, as it may become too soft. If you want to keep it longer, cut it into pieces and store in the refrigerator, covered with plastic wrap.

 Ingredients: 2 eggs, 2 tablespoons of oil, 100g ricotta, 1 yogurt, 8 tablespoons of flour, 2 tablespoons of cocoa, 100g sugar, 1 pinch of baking powder.

 Tags:  cheese cake yogurt cake