Ricotta and jam cake, soft, tender and delicious. These cold, dark days make us want to stay home, get cozy and pamper ourselves with a cup of hot chocolate and a slice of a homemade dessert. The recipe I want to tell you about today is a very soft and fluffy cake that I filled before baking with ricotta and raspberry jam. The result is truly special: a wonderful cake that everyone at my house loved! And with jam don’t miss also the Soft Cake with Jam and the Soft Jam Tart. A dessert perfect as an end-of-meal dessert, but also a special breakfast cake or a delicious snack. Let’s go to the kitchen and prepare together a delicious Ricotta and Jam Cake.

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Budget-friendly
Preparation time: 15 Minutes
Portions: For an 8-inch (20 cm) diameter pan
Cooking methods: Oven
Cuisine: Italian

184.59 Kcal

calories per serving

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Energy 184.59 (Kcal)
Carbohydrates 29.61 (g) of which sugars 15.24 (g)
Proteins 3.97 (g)
Fat 6.35 (g) of which saturated 1.78 (g)of which unsaturated 4.38 (g)
Fibers 2.23 (g)
Sodium 23.94 (mg)

Indicative values for a portion of 70 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 Ricotta Filling Cake

2 eggs
1/2 cup + 1 tbsp granulated sugar (about 110 g)
3 tbsp + 1 tsp neutral vegetable oil (about 50 ml)
1/3 cup + 1 tbsp milk (about 100 ml)
1 1/2 cups all-purpose flour (about 180 g)
1 zest of 1 orange (use an unwaxed orange)
1/2 packet baking powder for cakes (8 grams (about 2 tsp))
2/3 cup ricotta (about 150 g)
1 tablespoon sugar (for the ricotta)
1/2 cup raspberry jam (about 150 g)

What you need

Hand mixer
Cake pan

How to prepare the Ricotta and Jam Cake

Beat the eggs with the sugar for 6-7 minutes using an electric mixer, until the mixture is light and frothy.
Add the milk and the vegetable oil. Mix. In a small bowl, work the ricotta with one tablespoon of sugar until very creamy.
Continue by adding the sifted flour, the grated zest of an unwaxed orange and the baking powder to the batter. Mix well.
Pour the batter into a greased cake pan or one lined with parchment paper. Add small spoonfuls of the ricotta on top of the batter.
Then add several teaspoons of raspberry jam on top. Bake the Ricotta and Jam Cake in a preheated conventional oven at 356°F (180°C) for 35-40 minutes.
Always perform the toothpick test to check that the cake is cooked through.
See you tomorrow with a new recipe, hugs, Loredana