Ricotta and saffron cake

Ricotta and saffron cake: which is the easiest cake in the world. Easy, spongy and good, I have to add. The recipe is not mine but my mother in law, that is Sardinia, and indeed the flavor of this cake is very similar to that of pardulas, typical cakes made with ricotta and saffron. The time of preparation of this cake can't be beat: less than 10 minutes. Then you just have to bake and Cook. I used a Loaf pan Bundtform, very choreographed but of little use, because being very deep stretching the cooking times. I suggest you use a normal 24-26 cm cake tin. Last quality of this ricotta cake and saffron, which has no butter or oil in the dough as you will see from the recipe, is that it keeps a long time, very long: Breakfast is available for a week guaranteed. I strongly suggest you also try the version of cheesecake with chocolate and rum, intense and fragrant, or the cheesecake and lemon glazed. If you prefer, you can glaze the cheesecake with icing made with powdered sugar and a few drops of lemon juice, It will be even better. Have a good day!

Ricotta and saffron cake

CHEESE CAKE AND SAFFRON (doses for a mold of 24 cm)

Print This


  • 300 grams of flour 00
  • 300 grams caster sugar
  • 300 grams of fresh ricotta di pecora
  • 3 eggs
  • a tablespoon of vanilla extract
  • some pistils of Saffron
  • 1 sachet or 16 grams of baking powder for cakes
  • grated rind of an orange
  • the juice of half an orange
  • little milk to dissolve the Saffron
  • a pinch of salt
  • powdered sugar for garnish, just enough
  • butter, just enough for the cake Pan
  • flour, just enough for the cake Pan


Before preparing the ricotta cake and saffron, Preheat the oven to 180 degrees static. Place in a bowl the eggs and granulated sugar and beat with an electric mixer until the mixture is white and fluffy: it will take 10-15 minutes.

Add the sifted ricotta cheese or reduced in cream with a fork and continue working the mixture with the whisk, then add the vanilla extract, Salt, saffron dissolved in a little warm milk, the orange juice and grated orange peel. Whisk to mix well and add the flour and baking powder sifted together, continuing to blend until a smooth paste, thick and without lumps.

Grease and flour the pan and carefully pour the mixture to the ricotta cake and saffron. Bake the cheesecake in preheated oven for 35 minutes or until the cake is puffed and golden. Cooking times will depend on much of the mold you will use: the more profound over the cake will bake. Unmold the cake and allow to cool on a wire rack. Once cool, Sprinkle the ricotta cake and saffron with a little’ powdered sugar or glazed ricotta and saffron cake with thick icing made with powdered sugar and a few drops of lemon or orange. Bon appétit!

THE PAIRING: The ricotta cake and saffron reminiscent in its scents and flavors of the filling pardulas famous Sardinian, and right in the ancient island of Msatiish (as it was called by the Greeks) Let's go fishing a liquor with saffron, the Villacidro, produced by the distillery Murgia di Villacidro (Active since 1882). His recipe is secret and based on twenty components, including anise and wild roots.

Take a look also ...


Emma 21 February 2019 at 09:45

I could reduce the sugar to control blood sugar?

Ada Parisi 24 February 2019 at 15:35

Certain, up to 220 grams quietly. And keep in mind that in a slice not then there'll be that much. Kisses, ADA

rosa 7 March 2018 at 20:48

Thanks performed some years ago . refer back tomorrow for Women's Day .

Ada Parisi 8 March 2018 at 11:17

hello Rosa, good idea! And good women's day, throughout the year, however,! ADA

Maria Emma Lozito January 14, 2017 at 15:26

Can I use a teaspoon of vanilla extract instead of vanilla extract and Saffron is a saffron pistils?
I hope I haven't proposed a bestiality…
Congratulations on the blog and the wonderful recipes!

Ada Parisi January 14, 2017 at 15:34

Hi Maria Emma! You that you can! For Saffron is the same thing, vanilla would be better than no because it's a chemical product but if you can not amen! You could replace it with lots of grated lemon zest that from a nice citrus scent. Thanks to you and let me know!

Valentina October 16, 2014 at 09:48 Reply
Sicilians creative in the kitchen October 16, 2014 at 10:32

Valentina but thank you! For giving me confidence and have it redone and also for finding good! I can't tell you how these things make me happy. I embrace you very much, ADA!

ALE - Culture Recipes May 29, 2014 at 10:20

ADA, This recipe is a masterpiece in its simplicity. I am very familiar with the taste of “pardulas”, Although I do not know grant the correct article – Maybe “SAS pardulas” – because my mom is sarda. Now I'm really curious to try this cake soft! 🙂

Sicilians creative in the kitchen May 29, 2014 at 17:30

Thanks Ale! You said very well: SAS pardulas. I love them, both with ricotta and with viscidu, acid fresh cheese. Try it and let me know!

Mario May 20, 2014 at 08:45

Excellent recipe light, I wanted to know if you can replace the orange with lemon.

Sicilians creative in the kitchen May 20, 2014 at 09:45

Hi Mario and welcome, of course you can use the lemon, I do it often. In fact you can customize as you like, You'll see once you make: It is very versatile. Let me know what you think and, If you like, post a picture on our Fb page of the blog, I'm glad that whoever draws my dishes we may share it with me! Have a good day, ADA

Antonella May 17, 2014 at 21:00

That good!!! Made this afternoon and nearly pulverized….. will tomorrow morning for breakfast? Congratulations for the blog fantastic recipes.
In a month I will be in the beautiful eastern Sicily and who knows what wonders will eat so now I have to get a little’ on a diet……
Greetings from Lake Como.
Hello Antonella

Luisa May 15, 2014 at 15:36

I love this cake.. high, soft.. perfect breakfast with a great cup of coffee.. the I have to redo

Sicilians creative in the kitchen May 15, 2014 at 17:47

Thanks Luisa! And it is also fairly light having no butter. And it keeps a long time!!!!

Anna May 15, 2014 at 10:28

ADA dear,
This morning you took me back in time. This cake was always for my children, When they were younger. I many times I in stencils plum cake, so they ate them in school, splitting them with fellow, and a cast of dark chocolate. A goodness.
Days ago my daughter (24 years) me requested. Didn't find the recipe, I recalled the 300 g (ricotta-sugar-flour ). Thanks for taking me back in time. This weekend I, my daughter is back.
Have a good day, love Anna

Sicilians creative in the kitchen May 15, 2014 at 12:19

Hi Anna! And then I'm happy! I'm used’ a simple cake and good, like those of other times and I have to thank my mother-in-law: its is exquisite and I couldn't wait to get it ready. Say hello to your daughter, think of me while you eat! ADA


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.