When it’s too hot to turn on the oven, the Versilia oven is the perfect solution!
This soft and delicious bundt cake is cooked directly on the stovetop and is prepared in just a few minutes, without even taking out the electric beaters: it’s all done by hand, using very few utensils.
The result? A fresh and quick dessert, ideal for breakfast or a snack, with the creaminess of ricotta and the tartness of raspberries.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 1 1/8 cups sugar
- 1/3 cup vegetable oil
- 1 cup lactose-free ricotta
- 2 cups gluten-free cake flour
- 3/4 cup gluten-free potato starch
- 1 lemon (grated zest)
- 1 tsp vanilla extract
- 4.4 oz raspberries
- 1 packet baking powder
Tools
- Bowl
- Hand whisk
- Baking pan Versilia oven
Steps
Before getting into the recipe steps, let’s talk about raspberries. Have you ever tried freezing them and then breaking them apart with your hands? They crumble into many small raspberry balls, an effect I absolutely love, so I often freeze them to use this way, like in this case. The cake will be evenly studded with little raspberry balls. Naturally, if you prefer, you can use them fresh; in this case, you’ll find the fruits scattered here and there when you cut the cake.
Let’s begin! So, if you want, freeze your raspberries and leave them in the freezer until the last moment, otherwise wash them under running water and dry them.
Break the eggs into a bowl and add the sugar, working vigorously with the hand whisk, or use electric beaters if you prefer. Add the vegetable oil and ricotta, mix well to get a smooth cream and proceed with the grated lemon zest and vanilla.
Now incorporate the sifted flours with the baking powder, you can continue mixing with the hand whisk, be careful to achieve a smooth mixture.
It’s time for the raspberries, if you’ve frozen them, take them out of the freezer, break them up with your hands and mix everything together, and we’re ready for the oven.
Grease and flour the Versilia oven, pour the batter into it and level it.
Place the small round base on the small burner, place the closed oven with its lid on top and turn on the heat, cook for the first 3/4 minutes on high, then lower to minimum and continue cooking for 55 minutes.
The lid of the Versilia oven has handy holes useful for the toothpick test, of course, you can also lift the lid to check, but wait until you’re towards the end of cooking.
When the bundt cake is ready, remove the lid and let it cool before taking it out.
Dust with powdered sugar if desired.
FAQ (Questions and Answers)
As always, keep the cake airtight in a cake container or under a dome to keep it softer. Since it contains fruit, it’s best consumed within 2/3 days, especially if it’s very hot.
