Soft ricotta and jam cake, a truly delicious dessert, perfect for snack time and breakfast. This cake is very similar to the torta Nua: a simple butter-free solution, quick and incredibly versatile.
Soft, moist and indulgent, it’s ready in minutes and wins you over at the first bite. The great thing about this preparation is that you can personalize it with the ingredients you prefer — for example, instead of jam you can use Nutella for an even more indulgent version. If I convinced you, hurry up and make it, and remember to follow me on my social channels on Facebook, Instagram and YouTube.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/2 cup granulated sugar
- to taste lemon zest
- 1/3 cup peanut oil
- 1/4 cup milk
- 1 2/3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 4 tbsp jam
- 7 oz ricotta
- 1 1/2 tbsp granulated sugar
- 1 1/3 tbsp milk
How to make the soft ricotta and jam cake
Start by beating the eggs with the sugar together with the grated lemon zest.
Next, pour the oil in a thin stream, add the milk, the sifted flour, and finally the baking powder; whisk until the batter is smooth and combined.
At this point, pour the batter into an 8-inch pan lined with damp and wrung-out parchment paper. (Alternatively, you can butter and flour the pan.)
Take the ricotta and mix it with the sugar.
Scatter spoonfuls of the ricotta mixture over the batter in an even, scattered pattern.
Also add the jam and bake in a preheated conventional oven at 356°F for about 35-40 minutes.
Storage for the soft ricotta and jam cake
It can be stored under a cake dome at room temperature if it’s not too hot. Given the presence of ricotta, alternatively you can keep it in the refrigerator well covered with plastic wrap. Before serving, let it come to room temperature for 20 minutes.
