Ricotta and poppy seed cake

A light but not overly sweetened cake including ricotta which adds that rich goodness needed to treat yourself.

By Jennene Plummer
  • 25 mins preparation
  • 45 mins cooking
  • Serves 8
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Ricotta and Poppy Seed Cake
  • 100 gram butter, softened
  • 3/4 cup caster sugar
  • 3 eggs, separated
  • 300 gram ricotta
  • 1 tablespoon grated lemon zest
  • 1/2 cup plain flour
  • 2 teaspoon baking powder
  • 3 teaspoon poppy seeds
  • fresh berries to serve


Ricotta and Poppy Seed Cake
  • 1
    Preheat oven to 180°C. Lightly grease and flour a 20cm-round springform pan.
  • 2
    In a bowl, using an electric mixer, beat butter and sugar together until creamy. Add yolks, one at a time, beating well after each addition. Beat in ricotta and lemon zest until smooth. Fold in sifted combined flour and baking powder.
  • 3
    In a large clean bowl, using an electric mixer, beat egg whites until soft peaks form.
  • 4
    Gently fold into batter, then spoon into pan. Sprinkle top evenly with seeds.
  • 5
    Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Cool completely in pan, then serve in slices with fresh berries.


This cake keeps well in an airtight container in the fridge for up to three days. Poppy seeds can be replaced by pine nuts, if preferred.