Ricotta and Pomegranate Kuchen

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  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • A pinch of salt
  • 4.5 oz unsalted butter
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg


  • 1 can (14 oz) condensed milk
  • 4 eggs
  • 15 oz ricotta
  • 1 tsp vanilla extract
  • 1/3 cup flour
  • 9 oz pomegranate arils

12 servings


For the dough:
Mix the flour, baking powder, and salt in a bowl. In a different bowl, using an electric mixer or a whisk, mix the butter and sugar until obtaining a creamy and pale paste. About 3 minutes with electric mixer at medium-high speed.

Add the vanilla extract (it can be replaced with lemon or orange zest) and incorporate the egg. Mix until everything integrated. At low speed, add the flour mix and beat until forming a soft dough.

Butter a baking pan (for this recipe, a springform pan with removable bottom). Extend the dough on the bottom and 1/3 of the sides of the pan. Refrigerate for 30 minutes or more, while you prepare the filling.

For the filling:
Preheat the oven to 400°F.

Put the condensed milk, ricotta, eggs, vanilla, and flour in the blender. Blend for 2 minutes, until smooth.

Rinse and dry the pomegranate arils, and put them in a bowl with 1 teaspoon of flour, moving it to cover them completely.

Put the pomegranate arils over the dough in a single layer, pour the previous mixture, and put it in the oven. Cook for 1 hour and 15 minutes or until golden, when the mixture is set and does not shake when you move the mold.

Allow to cool completely before removing from the mold, and serve.

Keep refrigerated.