"The ricotta adds creamy depth and the olive oil provides fat, and together they make for a tender, moist, everyday cake that is best eaten warm, when the bits of chocolate are still hot enough to be little pools."
"Ricotta is more of a milk product. A resourceful one, too, being made with the leftover whey from cheese-making, which is heated again with an acid coagulant and extra milk."
Making a ricotta and lemon ring cake can be done in under four minutes, excluding oven heating and recipe searching. The process involves gathering utensils and ingredients, mixing them quickly, and baking. The cake is praised for its creamy texture and moistness, enhanced by olive oil. Despite a slower attempt with a chocolate-chip version, the ricotta cake remains a favorite. Ricotta, often mistaken for cheese, is a milk product made from whey, showcasing its versatility in various culinary applications.
Read at www.theguardian.com
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