Cinnamon Sugar Crescents: Easy Homemade Recipe

The Nun’s Cake: A Heavenly Italian Dessert

Have you ever tasted a cake so light and comforting it feels like a sweet little blessing? That’s exactly how I felt the first time I bit into a slice of Torta della Monaca, or Nun’s Cake. I discovered this gem during a cozy afternoon tea at my friend Sofia’s house. She brought out this simple, dusted square, and with one forkful, my entire family was begging for the recipe. It’s the kind of humble, soul-satisfying treat that doesn’t need fancy decorations to be utterly perfect.

A Slice of Sweet History

The name “Nun’s Cake” hints at its origins in Italian convent kitchens. For centuries, nuns were renowned for their baking skills, creating incredible pastries and cakes with simple, humble ingredients. This cake is a beautiful example. It’s thought that this ricotta-based cake was a clever way to use pantry staples—eggs, ricotta, a bit of flour—to create something special for feast days or to offer to guests. Unlike the elaborate sfogliatelle or cannoli from some regions, this is a home-style cake, a testament to the beauty of simplicity. My modern twist is just the lemon zest; it adds a fresh sparkle that makes the whole thing sing.

Why You’ll Adore This Nun’s Cake Recipe

You will love this recipe because it is the ultimate easy-breezy dessert. First, it’s incredibly simple. You mix everything in one bowl! No fussy techniques. Second, the texture is magical. The ricotta makes it incredibly moist and tender, almost like a dense yet light cheesecake-pudding hybrid. The lemon zest cuts through the richness beautifully. And finally, it’s a crowd-pleaser. From kids to grandparents, everyone goes back for a second square. It’s the dessert you whip up when you want something impressively delicious without any stress.

Perfect Occasions for This Heavenly Cake

This versatile cake fits so many moments! It’s my go-to for:

• Sunday Brunches: Pair it with fresh fruit and coffee.
• Afternoon Tea or Coffee: It’s the ideal, not-too-sweet companion.
• Potlucks and Picnics: It travels like a dream and cuts into neat squares.
• An “I Need Cake” Wednesday: Because sometimes, a midweek treat is a necessity!
• Light Dessert after a Big Meal: It satisfies the sweet tooth without being heavy.

Gathering Your Ingredients

Here’s what you’ll need for this simple Nun’s Cake:

1. 3 large eggs
2. 200 grams (about 1 cup) of granulated sugar
3. 250 grams (about 1 cup) of ricotta cheese (whole milk for best flavor)
4. 100 grams (about 3/4 cup) of all-purpose flour
5. 200 ml (about 3/4 cup plus 1 tbsp) of milk
6. Zest of one fresh lemon
7. Powdered (confectioners’) sugar for decorating

Easy Ingredient Swaps

Don’t have something? No problem!

• Ricotta: Full-fat cottage cheese blended smooth can work in a pinch, but ricotta is best.
• Lemon Zest: Try orange zest for a warmer, citrusy note.
• All-Purpose Flour: For a gluten-free version, use a 1:1 gluten-free baking blend.
• Milk: Any milk you have—whole, 2%, or even a non-dairy alternative like almond milk—will work perfectly.

How to Make Nun’s Cake: A Step-by-Step Guide

Step 1: Creating the Base

First, crack your eggs into a large mixing bowl. Pour in the granulated sugar. Now, grab your electric mixer or a good strong whisk. Beat them together for a good 3-5 minutes. You want the mixture to become pale, thick, and beautifully foamy. It should leave a ribbon trail on the surface when you lift the beaters. This step adds air, giving our cake its lovely lightness. Next, add the ricotta. Mix it in just until it’s fully combined and the batter looks smooth and creamy.

Step 2: Bringing It All Together

Time to gently bring everything into harmony. Sift your flour directly into the egg and ricotta mixture. This prevents any little lumps. Pour in the milk and sprinkle the fragrant lemon zest over the top. Now, use a spatula and fold everything together. Be gentle! You want to mix until you see no more dry streaks of flour. The batter will be quite liquid, similar to a thick pancake batter. That beautiful pale yellow color and the fresh citrus smell are your signs that you’re on the right track. Pro tip: Avoid overmixing here to keep the cake tender.

Step 3: Baking to Perfection

Preheat your oven to 180°C (350°F). Take a square or rectangular baking pan (about 8×8 or 9×9 inches) and line it with parchment paper. This guarantees an easy release. Pour your lovely, smooth batter into the prepared pan. Give the pan a gentle tap on the counter to pop any big air bubbles. Place it in the center of your preheated oven. Bake for 35-40 minutes. The cake is done when the top is a gorgeous golden brown and the center springs back lightly when touched. A toothpick inserted should come out clean or with a few moist crumbs.

Step 4: The Final Touch

This is the hardest part—waiting! Let the cake cool completely in the pan on a wire rack. The scent of lemon and baked ricotta will test your patience. Once it’s fully cool, use the parchment paper to lift it out onto a cutting board. Cut it into neat squares or diamonds. Just before serving, give it that classic snowy finish. Place a little powdered sugar in a fine-mesh sieve and dust it generously over the top of each piece. This simple decoration makes it look like it came from a bakery!
Chef’s tip: For extra elegance, place a paper doily on top of the cake before dusting with sugar, then carefully lift it off to reveal a pretty pattern.

Time Commitment

This recipe is wonderfully quick from bowl to table.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Cooling Time: 1 hour
• Total Time: About 1 hour 50 minutes

My Secret for the Best Nun’s Cake

Let the ricotta come to room temperature before you start. Cold ricotta straight from the fridge is harder to blend smoothly into the eggs and sugar. Taking it out about 30 minutes ahead makes for a seamlessly creamy, lump-free batter. This little step makes a big difference in texture.

A Fun Fact About Ricotta

Did you know “ricotta” literally means “re-cooked” in Italian? It’s made by reheating the whey left over from making other cheeses like mozzarella. So, it’s a brilliant way of using what might otherwise be wasted, which is perfectly in keeping with the humble, resourceful spirit of traditional Nun’s Cakes.

What You’ll Need

• Large mixing bowl
• Electric hand mixer or stand mixer (a whisk works too!)
• Spatula
• Fine grater/zester
• 8×8 or 9×9 inch baking pan
• Parchment paper
• Wire cooling rack
• Fine-mesh sieve (for the powdered sugar)