Ricotta Biscuits & Nuts Cake

Ricotta biscuits and nuts cake melts in a mouth! Sweet, filling and very simple to make definitely will satisfy anyone’s taste buds. Enjoy it with a cup of tea or coffee!!!


  • 400g fresh ricotta (9% fat)
  • 200g butter, softened
  • 400g biscuits (I used Arnott’s scotch finger)
  • 1/2 can sweetened condense milk (198.5g)
  • 1 tsp vanilla extract
  • 200g nuts (hazelnut, almond or coconut), chopped
  • 200g dried fruit (cranberry, apricots or plums)
  • 10 tbsp brandy (optional)


  1. Soak dried fruits in brandy (or tea) for at least few hours.
  2. In a bowl break biscuits into pieces.
  3. Beat softened butter and ricotta, then add condensed milk, vanilla and mix well.
  4. Fold in dried fruits and biscuits.
  5.  Line the bottom and sides of 20 cm diameter dish with a cling film.
  6. Add the mixture to the dish and slightly pushing even out the surface.
  7. Cover the top with cling film and leave in a fridge for 6 hours or overnight.
  8. Remove the cake from the dish and garnish with chopped nuts.
  9. Enjoy!


Recipe adopted from Sezoninė virtuvė.


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