This is the first time in my life that I have made a skillet cake, and I must say that the result was very satisfying because the cake is soft and very light with a delicate vanilla aroma.
It is a simple cake, nothing particularly difficult or elaborate, very pleasant in texture, and excellent if accompanied by jam, cream, or just enjoyed simply at any moment of the day….
The skillet cake with ricotta is the classic pantry dessert great for breakfast and for the whole family, fragrant and very easy to prepare.
The cake to be cooked in a skillet can be flavored not only with vanilla but also with the zest of untreated citrus fruits like orange and lemon…
Let’s go to the kitchen to prepare the skillet cake!!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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SKILLET CAKE
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 8/10 people (9.5 inch diameter)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for SKILLET CAKE RECIPE
- 1 3/4 cups Flour
- 7 tbsp Sugar
- 2 Eggs
- 1 tbsp Baking powder
- 3 tbsp Corn oil
- 1/4 cup Ricotta
- 1/4 cup Cream
- 1/3 cup Milk
- 1 tsp Vanilla essence
- as needed Butter and flour (for the mold)
- as needed Powdered sugar
Tools for SKILLET CAKE RECIPE
#ADV
- Sieve
- Bowl
- Spatula
- Parchment Paper
Preparation for SKILLET CAKE RECIPE
To make the batter for the skillet cake, first you need to sift the flour with the baking powder. Beat the cream with the ricotta and the vanilla flavoring.
Beat the eggs with the sugar and while still beating with the whisks, gradually add the corn oil.
Also add the ricotta and vanilla cream mixture.
Now pour the sifted flour alternating with the milk added gradually.
Grease a 9.5 inch non-stick skillet: I used a fantastic Aeternum pan that’s really special!
Pour the batter leveling it well; put the lid on over medium/low flame and on the smallest burner, cook the cake for about 25/28 minutes.
Now flip it using a sheet of parchment paper and then reposition the skillet cake upside down compared to the initial cooking and continue always with the lid for a few more minutes, about 5/6.
Let the skillet cake cool on a rack, level the base if needed, and sprinkle it with powdered sugar.
Perfect for breakfast and teatime, great if accompanied by whipped cream, creams, jams, and seasonal fruit!
Enjoy your skillet cake!
Annalisa
Tips and Notes
If you prefer other soft and exquisite cakes for breakfast and teatime, I suggest this collection of recipes….
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