Ricotta Plumcake (Without Butter): The Light Recipe That Will Win You Over
This plumcake is proof that you can achieve a delicious and light dessert without sacrificing taste. The ricotta gives a moist texture and delicate flavor, while the oil makes it incredibly soft and digestible. It’s a basic recipe that you can enrich with the addition of chocolate chips, raisins, or nuts. Soft, Moist, and Light: A Classic That Never Tires
Food lovers, get ready to fall in love with a dessert that’s a real hug: the ricotta plumcake without butter! Forget dry and boring desserts, because here we are talking about an incredibly soft, moist cake with a delicate flavor, perfect for any time of the day. The secret? Ricotta! This magical ingredient makes it light, yet rich and satisfying. It’s a dessert that smells of home, simplicity, and tradition, but with a touch of elegance that makes it suitable even for special occasions. It’s the perfect solution for a healthy and tasty breakfast, a quick snack, or a light dessert to enjoy with a cup of tea. Its soft texture and moisture make it a pleasure for the palate, a brilliant idea to transform a simple ingredient into a masterpiece.
Here are other delicious plumcakes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All Seasons
- Energy 271.69 (Kcal)
- Carbohydrates 37.53 (g) of which sugars 19.89 (g)
- Proteins 6.37 (g)
- Fat 11.80 (g) of which saturated 3.38 (g)of which unsaturated 7.98 (g)
- Fibers 0.57 (g)
- Sodium 151.31 (mg)
Indicative values for a portion of 285 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
- 2 cups all-purpose flour
- 9 oz cow's milk ricotta (or sheep's or mixed)
- 0.9 cup sugar
- 3 eggs
- 0.35 cup vegetable oil (sunflower or corn)
- 1 baking powder
- 1 lemon (grated zest)
- 1 pinch salt
Tools
- Electric Whisk Moulinex HM450 PrepMix, Electric Beater, Power 450 W, 5 Adjustable Speeds and a Turbo Button, 2 Stainless Steel Blades, 2 Dough Hooks, Comfortable Use, White and Grey
- Plumcake Pan Lagostina Gustosa Non-Stick Steel Plumcake Pan, Length 9.8 inches, Suitable for Oven Up to 482°F
- Parchment Paper Cuki Natural Parchment Paper, 13 x 15 inches, 20 Sheets
Steps for Ricotta Plumcake without Butter
Prepare the ingredients: In a bowl, work the ricotta with a fork to make it creamy. In another bowl, beat the eggs with the sugar and a pinch of salt until you get a light and frothy mixture.
Combine the liquids: Add the vegetable oil in a steady stream, continuing to whip with the beaters. Then incorporate the ricotta and the grated lemon zest, stirring gently.
Incorporate the powders: Sift the flour with the baking powder and gradually add them to the wet mixture, stirring with a spatula from bottom to top to avoid deflating the mixture.
Bake: Pour the mixture into a 9.8-inch plumcake pan, previously buttered and floured, or lined with parchment paper. Bake in a preheated static oven at 347°F for about 40-45 minutes.
Check the cooking: Do the toothpick test: if it comes out clean, the plumcake is ready. Remove from the oven and let it cool completely before removing it from the pan.
Storage, notes, variations, for Ricotta Plumcake without Butter
Ricotta choice: For optimal results, choose fresh and good quality ricotta. If it is too moist, let it drain for a few hours in a colander.
Flavor variations: Add chocolate chips, raisins, orange or lemon zest, or chopped nuts like almonds or walnuts to enrich the flavor.
For a savory version: Remove the sugar and add sautéed vegetables, cubed cheese, or cured meats, such as bacon or ham.
The ricotta plumcake keeps perfectly at room temperature for 3-4 days, covered with a cotton cloth or in an airtight container to maintain its moisture. You can also freeze it, sliced, to always have it available for breakfast or a snack.
FAQ (Questions and Answers)
What is the strong point of the Ricotta Plumcake without butter?
The real strong point of this ricotta plumcake lies precisely in the ricotta. Thanks to its creamy texture and delicate flavor, it replaces butter or oil, making the dessert lighter and incredibly moist. This not only reduces calories but also gives a softness that lasts for days.
