The soft ricotta and jam cake is the everyday cake; you can eat it for breakfast, as a snack, and after a meal because it’s low in fats and sugars.
THE CAKE CONTAINS ONLY 20 GRAMS IN THE DOUGH
But don’t worry and don’t think it’s not delicious, because in its simplicity, the goodness is guaranteed.
When preparing tasty yet mindful dishes, you just need to strive to find the right balance between the ingredients and think about the genuineness we want to bring to the table.
This is my daily commitment, for my family and for You who remake or take inspiration from my recipes.
A HEALTHY, MINDFUL, BALANCED DISH is not synonymous with a lack of goodness.
What do you say, shall we get to work? Let’s prepare the soft ricotta and jam cake.
If you love sweets and cakes, I’ll leave some other recipes for you right away, selected for You:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see the ingredients we need
- 2 eggs
- 20 g sugar
- 125 g plain natural yogurt (you can also use plain Greek yogurt)
- 2.6 oz extra virgin olive oil (you can use corn or sunflower seed oil)
- 8 g baking powder for cakes
- 1 lemon zest (grated)
- 0.4 oz lemon juice
- Half teaspoon vanilla essence
- 1.7 oz potato starch
- 5.3 oz spelt flour (or another type you prefer)
- to taste colored sprinkles (if you like them)
- 1 pinch fine salt
- 3.5 oz ricotta
- 3 teaspoons jam (I use peach, choose the one you prefer)
Tools
- 1 Baking Pan
- 1 Mixing Bowl
- 1 Fork
- 1 Spatula
- 1 Sifter
Steps
Break the eggs in a bowl, which we have previously left at room temperature, add a pinch of salt, the sugar, and begin to mix with a fork.
Then add the yogurt, the oil, the vanilla extract, the grated lemon zest, and the juice.
Once these ingredients are mixed together, let’s move on to the dry ingredients.
Sift together the flour, the baking powder, and the potato starch and gradually incorporate them into the mixture.
In a bowl, mix together the ricotta and the jam.
Take the mold you prefer, not too big, otherwise, with the ingredients used, the cake won’t be tall, butter and flour.
The ideal size is 8/9 inches in diameter.
Pour the batter into the pan and distribute the ricotta and jam mixture on top. If you like, finish the top with a sprinkle of colored sugars. They will give a nice effect.
For this cake, I chose a 8×8 inch square mold.
The cake should bake in a preheated static oven at 170 degrees Celsius (338 degrees Fahrenheit) for about 26 minutes.
Always do a cooking test with a toothpick before turning off the oven.
Storage
It’s preferable to store the soft cake in the fridge due to the presence of ricotta.
FAQ (Frequently Asked Questions)
Will you remake the soft ricotta and jam cake?
I hope you like it in its delicious simplicity.
