Hello friends, today I am offering you this delicious and very soft poured cake with ricotta and orange marmalade to serve and enjoy for breakfast or a snack. Personally, I love this recipe and often make it with different fillings. It is a cake with a special baking method that keeps the filling always creamy. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 9×9 inch square pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the poured cake with ricotta and orange marmalade
- 1 1/3 cups all-purpose flour
- 3 eggs
- 1/3 cup peanut oil
- 1/3 cup water (Or milk)
- 2/3 cup brown sugar (Or granulated)
- 2 tsp baking powder
- 1 tsp vanilla extract (Or a packet of vanillin)
- 1 pinch fine salt
- to taste grated orange zest (Or lemon)
- 12 oz ricotta
- 1 egg
- 3 tbsps potato starch
- to taste fine salt
- 1/4 cup granulated sugar
- 1 jar orange marmalade
Tools
- 2 Bowls
- Electric beaters
- 1 Spoon
- 1 Spatula
- 1 Pan
Steps for the poured cake with ricotta and orange marmalade
First, to prepare this soft poured cake with ricotta and orange marmalade, prepare the batter. In a large bowl, beat the eggs with the granulated sugar, grated orange zest, and vanilla essence with electric beaters for a few minutes. Then add the water or milk and mix for another few minutes. Gradually add the sunflower oil while still beating, and finally add the sifted flour, baking powder, and a pinch of salt. Lastly, add chocolate chips and beat for a few more minutes until smooth and homogeneous. Butter and flour a 9×9 inch square pan and pour half of the batter into the base. Bake in a preheated static oven on the top rack (the highest one) for 15 minutes at 356°F. In a bowl, whip the ricotta with the granulated sugar and vanilla essence, add the egg, and continue to whip. Lastly, add the potato starch and mix. After 15 minutes, take the pan from the oven and spread a generous layer of orange marmalade with a spoon, then pour the ricotta cream and add more spoonfuls of marmalade. Finally, pour the remaining batter and bake the pan on the second rack from the bottom for about 25-30 minutes still at 356°F. Do the toothpick test, remove from the oven, and let cool.
Cut the cake into cubes and serve on a serving plate. Here it is, ready, the poured cake with ricotta and orange marmalade. I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, TIPS, AND NOTES
The poured cake with ricotta and orange marmalade can be stored in the fridge for a couple of days. During the winter, it can also be stored outside the fridge. You can replace the orange marmalade with any jam or preserves you like. If you want to make the chocolate version of the cake, you can use 30g of unsweetened cocoa powder by removing 30g of all-purpose flour.
If you want to visit my Facebook page https://www.facebook.com/pasticceraPerPassione/
If you want to return to the homepage https://blog.giallozafferano.it/rosly/
