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Overview

Argentine Torta de Ricota

Torta de Ricota Argentina, Argentine Ricotta Cake, Ricotta Tart

This argentine torta de ricota recipe is Argentina's beloved bakery ricotta cake: a golden, crumbly shortcrust shell filled with smooth, lemon-scented ricotta, baked until set and dusted with icing sugar. One serving is about 145 g.

Torta de ricota travelled to Argentina with the great wave of Italian immigration between 1880 and 1930, when around 6 million Italians arrived and their bakers reshaped Argentine pastry — the facturas of the confiterias. In Italy, ricotta cake goes back centuries, from Renaissance cheese pies to the simple lemon-and-ricotta tarts of Rome and Sicily. In Argentina it became a bakery staple: a buttery shortcrust shell around sweetened ricotta, scented with lemon, dusted with icing sugar and sold by the slice alongside coffee and mate.

Pairs well with: A pot of coffee or a round of mate, a spoonful of dulce de leche, and fresh berries or sliced peaches.

Provenance

Argentina flag Argentina

Argentine Bakery Classic

Latin America & Caribbean

Time Dedication

1h 25m

30m prep • 55m cook

Batch Yield

8 Servings

480 kcal per serving

1 serving ≈ 145 g

Technical Skill

Intermediate

Medium (Baked)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon tea with coffee or mate, family birthdays, Sunday lunch dessert, a bake-sale cake, a make-ahead dessert for guests Cost: Low — about $2–3 per serving at home
Tags: Egg Cheese Sweet Rich Vegetarian Baked
A slice of golden-topped ricotta cake with a pale, creamy filling and a thin pastry base, on white paper.

Argentine Bakery Classic

Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

Made with drained whole-milk ricotta, a cold-butter shortcrust and measured sugar, baked until the filling is just set and the pastry is golden.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 25m
P

Prep Stage: Drain the Ricotta and Make the Pastry

30 Mins • Hands-On

Drain the ricotta in a sieve for 10 minutes and press it lightly to remove excess whey — wet ricotta is the main reason this cake turns soggy. While it drains, sift the flour with the baking powder and salt, rub in the cold butter until the mixture looks like breadcrumbs, then stir in 80 g of the sugar, 1 egg and half the lemon zest. Gather the dough into a ball, wrap it and chill for 20 minutes. Grease a 23 cm round cake tin and heat the oven to 180°C (350°F).

Maestro Tip: Keep the butter cold and handle the dough as little as possible — warm hands melt the butter and the pastry turns tough instead of crumbly.

  1. 1

    Line the Tin with Pastry

    10 Mins • Hands-On 4°C (39°F)

    Press two-thirds of the chilled pastry into the greased 23 cm tin, pushing it evenly across the base and about 3 cm up the sides. Prick the base all over with a fork so it does not puff up. Roll the remaining pastry into a disc for the lid and set it aside, covered, in the fridge.

    If the pastry cracks at the edges, press it back together with your fingertips — shortcrust forgives patching.

    Done when: Even pastry layer, no gaps or thin patches at the join with the sides.

  2. 2

    Make the Ricotta Filling

    8 Mins • Hands-On 20°C (68°F)

    Beat the drained ricotta with the remaining 120 g of sugar until smooth, then beat in the 2 eggs one at a time, followed by the cornstarch, the rest of the lemon zest and the vanilla. Mix only until combined — over-beating whips in air that makes the filling puff up and then sink.

    Taste the filling now: it should be sweet with a clear lemon note, because baking dulls the flavour slightly.

    Done when: Smooth, thick filling with no lumps of ricotta and no streaks of cornstarch.

  3. 3

    Fill and Seal the Cake

    5 Mins • Hands-On 20°C (68°F)

    Spoon the filling into the pastry shell and smooth the top. Lay the reserved pastry disc over the filling and press the edges together to seal. Trim any overhang and crimp the rim with a fork. Cut 3 small slits in the lid so steam can escape.

    A sealed lid keeps the filling moist; an unsealed one lets the ricotta dry out at the edges.

    Done when: Lid sealed all the way around, with steam slits cut through to the filling.

  4. 4

    Bake Until Golden and Just Set

    55 Mins • Cooking 180°C (350°F)

    Bake at 180°C (350°F) for 50–55 minutes, until the pastry is deep golden and the centre barely wobbles when you nudge the tin. If the top browns too fast, lay a sheet of foil loosely over it for the last 15 minutes.

    The filling finishes setting as the cake cools, so take it out while the centre still has a slight wobble — an overbaked ricotta filling turns dry and grainy.

    Done when: Deep golden pastry; centre set with only a faint wobble; a skewer comes out clean from the pastry, moist from the filling.

  5. 5

    Cool Completely, Then Dust

    60 Mins • Resting 20°C (68°F)

    Cool the cake in the tin for 15 minutes, then lift it out onto a wire rack and cool completely — at least 1 hour — before dusting with icing sugar. Cutting while warm makes the filling ooze; a fully cooled cake slices cleanly.

    Dust the icing sugar just before serving so it stays bright white instead of dissolving into the pastry.

    Done when: Cake completely cool to the touch; icing sugar sits on top without melting in.

Finishing Touches & Plating

Cool the cake in the tin for 15 minutes, then lift it out and cool completely on a wire rack before dusting generously with icing sugar. Slice with a hot, dry knife so the ricotta filling cuts cleanly, and serve at room temperature.

Nutritional Physiology & Benefits

Nutrition

Energy

480

kcal / serving

Protein

13g

Complete AA

Carbs

56g

Complex

Fats

23g

Healthy

Per serving (8 servings · 1 serving ≈ 145 g)
Energy480 kcal
Protein13 g
Carbohydrates56 g
Fat23 g
Fibre1.0 g
Sugar26.7 g
Sodium173 mg
Per 100g
Energy331 kcal
Protein8.8 g
Carbohydrates38.6 g
Fat15.8 g
Fibre0.7 g
Sugar18.4 g
Sodium119 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides calcium and phosphorus from the ricotta, vitamin B12 and vitamin A from the eggs and butter, and a little vitamin C from the lemon zest. Nutrition values are estimated.

Protein from Ricotta and Eggs

One slice carries about 12.8 g of protein — mostly from the 500 g of ricotta and three eggs — which is why this cake is far more filling than a plain sponge of the same size.

Calcium-Rich Ricotta

Ricotta brings calcium and phosphorus to the slice, and the lemon zest adds a little vitamin C and fresh flavour without any extra sugar.

Steady Afternoon Energy

At about 480 kcal per slice, with 56.0 g of carbohydrate and 22.9 g of fat, a slice of torta de ricota is a genuine energy boost — the reason Argentine bakeries sell it as a mid-afternoon pick-me-up with coffee.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Coffee or Mate

Coffee's bitterness cuts through the buttery pastry and sweet ricotta, which is why Argentine confiterias always serve this cake with a cup of coffee.

Sweet Dessert Wine

A small glass of sweet dessert wine echoes the lemon and vanilla in the filling and turns the cake into a proper end-of-meal dessert.

Sauces

Dulce de Leche

A spoonful of dulce de leche on the side doubles down on the caramel sweetness and is the traditional Argentine way to dress up a plain slice.

Sides

Fresh Berries or Peaches

Sharp, fresh berries or sliced peaches add acidity and lightness next to the rich filling, so the slice feels less heavy.

Complete menu

Serve argentine torta de ricota in slices with a pot of coffee or a round of mate, a small bowl of dulce de leche on the side and fresh fruit — the classic Argentine afternoon tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Extra-Sweet Toppings for People Watching Sugar or Sodium

One slice already carries about 173 mg of sodium and 26.7 g of sugar, so pairing it with sweetened condensed milk, extra dulce de leche or very sweet drinks can push sugar and sodium high in one sitting. People watching blood sugar or blood pressure should keep the accompaniments plain. This is general food information, not medical advice.

Leaving the Cake Out Overnight

Ricotta filling is a dairy food that spoils quickly at room temperature. Cool the cake within 2 hours of baking and refrigerate it — do not leave a cut cake on the counter overnight. This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA classic bakery slice for most adults — rich and sweet, so one slice with coffee or mate is a satisfying afternoon treat.
  • ChildrenChildren usually love the mild, creamy ricotta filling and the lemon scent. Serve a small slice; it is sweet and fairly rich, so it suits an occasional treat rather than an everyday snack.
  • ElderlySoft, easy to chew and easy to digest. The sugar and saturated fat are the watch points — a half slice with unsweetened tea is a gentler portion.
  • Pregnant womenGenerally fine when made with pasteurised ricotta and fully baked eggs. Keep to a modest slice because of the sugar and fat, and check with a clinician about any dietary limits.
  • Breastfeeding womenA filling, energy-rich slice that fits a breastfeeding diet in a normal portion. The ricotta and eggs add protein and calcium.
  • AthletesA useful post-training treat at 12.8 g of protein and 56.0 g of carbohydrate per slice, but it is high in sugar and fat — better as an occasional refuel than a daily recovery food.
  • Weight gainHelpful at about 480 kcal per slice with a good mix of carbohydrate, fat and protein. A slice with a milky coffee makes an easy extra snack between meals.
  • Weight lossBest kept to a small slice on occasion: about 480 kcal and 26.7 g of sugar per serving is a lot for a snack. Share a slice or save half for the next day.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne slice has 56.0 g of carbohydrate and 26.7 g of sugar, so it will raise blood sugar noticeably. Keep to a small slice, pair it with unsweetened tea or coffee, and ask a clinician or dietitian how it fits your plan.
  • High blood pressureSodium is moderate at about 173 mg per slice, but the pastry, filling and salt add up. A small slice is usually fine; avoid adding salty accompaniments and ask a clinician if you are on a sodium limit.
  • Kidney diseaseRicotta and eggs make this cake fairly high in protein and phosphorus, which some kidney diets limit. Eat a small portion only if your clinician agrees, and ask a clinician or dietitian first.
  • GoutThis cake is low in purines, so it is not a typical gout trigger. The sugar is the bigger concern — large sweet portions can raise uric acid, so keep the slice modest and ask a clinician if unsure.
  • Stomach issuesThe rich, buttery pastry can feel heavy on a sensitive stomach, especially on an empty stomach. A small slice after a light meal is usually easier; skip it during a flare-up and ask a clinician if symptoms persist.
  • Cardiovascular diseaseButter and whole-milk ricotta make this cake high in saturated fat (22.9 g of fat per slice). Treat it as an occasional food, keep the portion small, and ask a clinician about how often it fits your diet.
  • Fatty liverThe combination of added sugar and saturated fat is not ideal for fatty liver. Enjoy a small slice occasionally rather than regularly, and ask a clinician or dietitian for personal guidance.
  • Food allergiesContains wheat (gluten), milk and egg. The cornstarch and lemon zest are naturally gluten-free, but the pastry is not. People with a wheat, milk or egg allergy should not eat this cake; ask a clinician about safe substitutes.
  • Special therapeutic dietsThis is a sweet, rich cake and does not fit low-sugar, low-fat or gluten-free therapeutic diets as written. Ask a clinician or dietitian before adapting it for a medical diet.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then store in a sealed container in the fridge — the ricotta filling is perishable.
In the fridge
Up to 4 days in a sealed container.
In the freezer
Up to 2 months, wrapped tightly in cling film and foil; thaw overnight in the fridge.
How to reheat
Serve at room temperature, or warm a slice for 10 minutes in a 160°C (325°F) oven. Reheat to 74°C (165°F) if it has been refrigerated for more than a day.
Freezing recommended
Yes — it freezes well, though the pastry softens slightly after thawing.
Signs it has spoiled
Sour smell, weeping filling, or any mould on the pastry or filling.

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