Rustic Vegetarian Cake with Ricotta Cheese and Grilled Vegetables

The combination of creamy ricotta, charred vegetables, and a variety of fragrant herbs will leave a lasting impression on your family, friends, and visitors.
5 from 1 vote
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Vegetarian Recipes
Servings 8 servings
Calories 360 kcal


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/2 cup olive oil
  • 1/2 cup milk
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • Fresh basil leaves for garnish


  • Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan with butter and flour.
  • Whisk together the flour, baking powder, and salt in a large bowl.
  • In another bowl, beat the eggs, olive oil, milk, ricotta cheese, and grated Parmesan cheese until well combined.
  • Add the wet ingredients to the dry ingredients gradually, stirring until just combined. Do not overmix.
  • Pour the batter into the prepared cake pan and smooth the top.
  • In a separate bowl, toss the sliced zucchini, yellow squash, red bell pepper, and red onion with balsamic vinegar, salt, and pepper.
  • Arrange the marinated vegetables on top of the cake batter.
  • Bake for 40-45 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and cool for 10 minutes in the pan. After that, place it on a wire rack to cool completely.
  • Garnish with fresh basil leaves before serving.

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