The ricotta and jam bundt cake is a soft and at the same time creamy dessert. A simple pantry cake, very similar in preparation to the classic soft bundt cake with jam, and the limoncello bundt cake is also very tasty. The ricotta and jam bundt cake is perfect for dipping in milk or as an accompaniment to a good espresso, you can use your favorite jam and fresh ricotta for the preparation. Come discover how to make it step by step by following my recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 332.19 (Kcal)
- Carbohydrates 64.58 (g) of which sugars 33.59 (g)
- Proteins 8.58 (g)
- Fat 5.93 (g) of which saturated 2.69 (g)of which unsaturated 2.74 (g)
- Fibers 0.99 (g)
- Sodium 42.77 (mg)
Indicative values for a portion of 60 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
- 4 eggs
- 3 1/2 cups all-purpose flour
- 1 1/2 cups milk
- 7/8 cup vegetable oil
- 1 cup sugar
- 1 packet baking powder
- 3/4 cup apricot jam
- 1 3/4 cups ricotta
- 1/3 cup powdered sugar
- to taste sugar sprinkles
Tools
- 1 Pan
- 1 Mixer
How to make ricotta and jam bundt cake
Beat the eggs in a bowl with the mixer, with the sugar, vanilla and grated lemon zest.
Next, pour in the oil in a thin stream and then the milk at room temperature (not cold)
At this point, add the flour and baking powder previously sifted, this step helps to make the cakes softer.
Pour the obtained mixture into a greased and floured bundt pan, 10 inches.
At this point, mix the ricotta, jam, with the sugar, then pour it over the batter along with the sugar sprinkles.
As the last step, bake at 356°F for about 40-45 minutes in static mode.
Cake Storage
The Ricotta and Jam Bundt Cake can be stored in a cake dome, outside the fridge, for up to two days.
FAQ (Questions and Answers)
What can I put in the bundt cake if I don’t have jam at home.
If you don’t have jam, you can replace it with fruit juice, or alternatively add lemon and orange zest to the batter.
Watch the video recipe
