Home » Ricotta and saffron cake

Ricotta and saffron cake

Orange scented

by Ada Parisi
5 min read
Torta di ricotta e zafferano, un dolce senza burro e senza olio

Ricotta and saffron cake scented with orange, A dessert without butter and oil but delicious. Or the easiest cake in the world. Easy, spongy and good, I have to add. The Ricotta Cake Recipe It's not mine, it's my mother-in-law's, that is Sardinia. And in fact the taste of this dessert is very similar to that of pardulas, typical cakes made with ricotta and saffron. Take a look at the VIDEO RECIPE on my YouTube channel.

The preparation time of the ricotta and saffron cake is unbeatable: less than 10 minutes. Then you just have to bake and Cook. Look at video recipe on my YouTube channel (subscribe, it's free) and you will immediately see how easy it is to prepare it. And also try the TRECCINE RICOTTA, very soft brioche and without leavening.

I used a Loaf pan Bundtform, very choreographed but of little use, because being very deep stretching the cooking times. I suggest you to Use a regular 24-26cm cake pan. In any case, The recipe for ricotta and saffron cake lends itself very well to the realization of Donuts. Also to be cut in half and stuffed. Latest quality of the Ricotta and saffron cakeor, No butter and no oil in the dough, is that it keeps a long time, very long: Breakfast is available for a week guaranteed. This is thanks to the ricotta, which is able to give an exceptional softness to desserts, limiting the use of other fats. Is’ a Really exceptional dessert without butter and oil.

If this ricotta and saffron cake Did you like it, I strongly recommend you to try the version CHOCOLATE AND RUM, intense and fragrant, or the CHEESE CAKE AND LEMON FROSTED. you can find in version VIDEO RECIPE on my YouTube channel. Obviously, for the cheese lovers, Prince one of the ingredients of the Sicilian and Sardinian pastry, I suggest you take a look at all my CAKES WITH CHEESE. Have a good day!

Torta di ricotta e zafferano, un dolce senza burro e senza olio


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )


  • (doses for a mold of 24 cm)

300 grams of flour 00

150 grams of caster sugar

300 grams of fresh ricotta di pecora

3 eggs

some saffron pistil or half a bag

1 sachet or 16 grams of baking powder for cakes

grated rind of an orange

the juice of an orange

30 milliliters of milk to dissolve saffron

a pinch of salt

powdered sugar for garnish

butter and flour, just enough for the cake Pan



Ricotta cake, saffron and orange

Before preparing the ricotta cake and saffron, look at the video recipe on my Youtube channel. 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 at least 10 minutes.

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

Carefully butter and flour the cake tin and pour the dough for the ricotta and saffron cake. 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 and saffron cake with a little icing sugar or glaze the ricotta and saffron cake with a thick icing made with icing sugar and a few drops of lemon or orange. Bon appétit!


MATCHING: The ricotta cake and saffron reminiscent in its scents and flavors of the filling pardulas famous Sardinian, and right on the ancient island of Ichnussa (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.

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Emma 21 February 2019 - 09:45

I could reduce the sugar to control blood sugar?

Ada Parisi 24 February 2019 - 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 - 20:48

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

Ada Parisi 8 March 2018 - 11:17

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

Maria Emma Lozito January 14, 2017 - 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 - 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 - 09:48 Reply
Sicilians creative in the kitchen October 16, 2014 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 17:47

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

Anna May 15, 2014 - 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 - 12:19

Hi Anna! And then I'm happy! Is’ 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

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

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