Morning ricotta cake is a soft and delicate cloud that is prepared in a few minutes; healthy and genuine, it’s a perfect pantry cake for children’s breakfast or snack. A couple of weeks ago, I made the morning yogurt bundt cake, a simple and very soft alternative, to enjoy plain or with jams and spreads.
Today I came home late but wanted to prepare a dessert for tomorrow’s breakfast. In the fridge, I had a package of ricotta, to which I added, besides the basic ingredients, almond flour and orange zest, two ingredients that are never missing at home, and I obtained a very soft cake with a very delicate taste; exactly what I wanted!
The ricotta makes the dough extremely soft and the almond flour keeps the cake moist for a long time so the cake will remain soft for days. As always, you can flavor it according to your taste; I used citrus, my passion.
Here are some ricotta recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 330.63 (Kcal)
- Carbohydrates 39.77 (g) of which sugars 22.70 (g)
- Proteins 7.76 (g)
- Fat 16.36 (g) of which saturated 4.52 (g)of which unsaturated 7.58 (g)
- Fibers 1.39 (g)
- Sodium 40.38 (mg)
Indicative values for a portion of 100 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
- 1 3/4 cups all-purpose flour
- 2/3 cup almond flour
- 1 cup cow's milk ricotta
- 1/3 cup milk (or orange, lemon, or pineapple juice)
- 1/4 cup peanut oil (or other oil of choice or 1/3 cup softened butter)
- 2 eggs (medium)
- 2 teaspoons vanilla extract
- orange zest (grated, from one organic orange)
- 3/4 cup sugar
- 1 packet baking powder
- 2 teaspoons butter
- 1 tablespoon all-purpose flour
- as needed vanilla powdered sugar
Tools
- 1 Bowl
- 1 Hand whisk
- 1 Mold pudding mold with 8.7-inch diameter
- 1 Scale
Procedure
Pour the ricotta into the bowl with the sugar and mix very well. Add the eggs, incorporating one at a time, then the oil, vanilla, and grated orange zest (or other aromas of choice).
Sift the flour with the baking powder, add the almond flour and mix.
Mix the flours into the bowl, always stirring with the whisk. At this point, the mixture is ready but very dense, add 1/3 cup milk for the right consistency.
Pour the mixture into the greased and floured pudding mold, level it, and bake in a preheated static oven at 350°F for about 45/50 minutes. The cooking time varies according to the power of your oven.
Do the toothpick test to check for doneness; extend the baking time by a few minutes if needed.
The morning ricotta cake is ready. Unmold it, wait 10 minutes, and turn it out onto a plate.
Let it cool completely, dust it with powdered sugar, and serve.
Advice
Storage
The morning ricotta cake keeps at room temperature for 3/4 days.
***********************
For advice on recipes, contact me on FACEBOOK and follow me on INSTAGRAM to not miss video tips!
Send me your photos, and I will gladly share them on my social media
For advice on recipes, contact me on FACEBOOK and follow me on INSTAGRAM to not miss video tips!
Send me your photos, and I will gladly share them on my social media
