The Crumble Cake with Lemon Ricotta Cream is a delicious dessert. A soft cream with a very delicate flavor, flavored with the zest and juice of this wonderful citrus. I decided to make the shortcrust by replacing the butter with sunflower oil, which I often do in my dessert preparations. Oil is more suitable for those with hypercholesterolemia, but if you don’t have such problems, you can replace it with butter in the proportion of 120 g of the latter, against 100 of the oil. Moreover, for this recipe, I used sheep ricotta, which I find tastier than others, but any other type will do. And now, let’s prepare this delicious ricotta-filled dessert.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 506.81 (Kcal)
- Carbohydrates 58.82 (g) of which sugars 19.38 (g)
- Proteins 14.60 (g)
- Fat 25.31 (g) of which saturated 6.38 (g)of which unsaturated 17.55 (g)
- Fibers 1.21 (g)
- Sodium 75.14 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Crumble Cake with Lemon Ricotta Cream
- 2 1/2 cups all-purpose flour
- 1/2 cup sunflower oil
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 1 lemon zest
- 1 tsp baking powder
- to taste powdered sugar
- 1 1/2 cups ricotta cheese
- 1 egg
- 1 egg yolk
- lemon juice
What You Need for the Crumble Cake with Lemon Ricotta Cream
- 2 Bowls
- 1 Mixer
- 1 Grater
- 1 Springform Pan
- Parchment Paper
- 1 Spatula
- 1 Sieve
Procedure for the Crumble Cake with Lemon Ricotta Cream
For the preparation of the cream, place the well-drained ricotta in a bowl. Add the sugar and beat with an electric mixer.
Wash a lemon, dry it, and cut it in half. Grate the zest and squeeze the juice into a small bowl.
Add the zest and juice to the ricotta, along with the vanillin, the whole egg, and the yolk, and continue beating until all ingredients are combined and fluffy.
Set the cream aside and prepare the shortcrust. In a bowl, place the flour, sugar, baking powder, grated zest of half a lemon, the whole egg, and the yolk.
Mix coarsely with a fork, then pour in the oil and continue working, first with the fork and then with your hands.
The dough should not be compacted but crumbled several times between the palms of your hands until it becomes small crumbs.
Line a 20 cm diameter springform pan with parchment paper. Pour 2/3 of the dough into it, compacting the crumbs and creating a raised edge all around to hold the cream.
Pour the cream into the shortcrust shell and level it with a spatula. Scatter the remaining crumbs over the surface of the cake and bake at 350°F for about 35 minutes.
Since these are not professional ovens, home ovens may not have precise thermostats. It may therefore take a little more or less time to bake the crumble.
Adjust according to your oven and remove from oven when you think the cake is done.
Let it cool and unmold. Place on a serving plate and sprinkle powdered sugar over the Crumble Cake with Lemon Ricotta Cream.
If you can resist the temptation to eat it, it will be even better the next day!
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FAQ (Frequently Asked Questions)
How can I store it?
You can store it for a couple of days in an airtight container.
