Torta Toscana

by rebecca deangelis

This is a very traditional cake found throughout Tuscany. Serve with compote or fresh berries. You really can’t go wrong.


Preheat oven to 350F. Butter and lightly flour a 9-inch springform pan.


Using a stand mixer, combine the eggs and sugars until foamy. Remove the bowl from the stand mixer and fold in lemon zest and ricotta. Add the salt, olive oil and milk and fold until combined. Slowly sift in flour, baking powder and baking soda, folding to incorporate, until you've created a cohesive batter.


Pour your batter into the pan and top with a generous amount of light brown sugar. Bake for about fifteen minutes, until your knife comes out clean. Allow to cool for ten minutes then serve warm.