The RICOTTA BUNDT CAKE WITH POPPY SEEDS is an absolutely easy-to-make dessert, soft and delicately flavored, very distinctive and interesting—not only to eat but also in appearance. The presence of poppy seeds, in fact, is quite unusual to see in our desserts (at least here), but they give that pleasant crunchy sensation under the teeth.
There is very little to say about the bundt cake: a timeless recipe that fascinated our grandmothers, still charms young people today, and is loved by everyone, young and old alike. It is also an excellent choice for breakfast, especially for those who like to dunk it in milk coffee. In this recipe, however, I stepped a little outside tradition and the result is even more stimulating, as you can experience yourself if you try to make this bundt cake.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 10-12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 247.37 (Kcal)
- Carbohydrates 38.22 (g) of which sugars 21.05 (g)
- Proteins 6.87 (g)
- Fat 8.52 (g) of which saturated 4.77 (g)of which unsaturated 3.53 (g)
- Fibers 1.06 (g)
- Sodium 39.19 (mg)
Indicative values for a portion of 80 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
- 3 eggs (medium, at room temperature)
- 1 1/8 cups granulated sugar (about 225 g)
- 2/3 cup cow's milk ricotta (about 150 g)
- 2/3 cup sheep's milk ricotta (about 150 g)
- 3 1/2 tbsp butter (melted (about 50 g))
- 2 1/4 cups all-purpose flour (about 280 g)
- 1 packet baking powder (about 1 tbsp + 1 tsp (≈16 g))
- 1 lemon (zest and juice)
- 3 tbsp poppy seeds (about 30 g)
Tools
- 1 Bundt pan
- 1 Electric whisk
- 1 Bowl
- 1 Sieve
Steps
To prepare the RICOTTA BUNDT CAKE WITH POPPY SEEDS, first toast the poppy seeds in a pan for 3 seconds, taking care not to burn them. Then transfer them to a small bowl and let them cool.
Melt the butter in a bain-marie or in the microwave and let it cool slightly. In a bowl, beat the eggs with the sugar until you get a light and frothy mixture.
Add the lemon zest, the cooled melted butter in a thin stream, and the ricottas, then mix thoroughly.
Add the sifted flour and baking powder, mix, and add the lemon juice. Finally, add the poppy seeds and fold them into the batter. If the batter seems too stiff, add one tablespoon of milk.
Pour the batter into a buttered and floured ring pan with a diameter of 9 inches (22 cm). Bake in a preheated, non-convection oven at 356°F and cook for about 40–45 minutes.
Check for doneness by performing the classic toothpick test.
When baked, remove from the oven, unmold the bundt cake, and let it cool preferably on a wire rack.
Slice and serve your bundt cake.
STORAGE
If you are not sure you will consume it within a few days—especially in summer—I recommend keeping it in the refrigerator, well covered, or you can also freeze it in slices.
