Super Quick Ricotta and Pumpkin Cake!
A delicious, very simple and quick dessert to prepare, made with two parts of mixtures. One part contains the pumpkin and the other contains the ricotta then combined for cooking (if you don’t like the idea of having two tastes you can also mix them into a single mixture).
Try also:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Super Quick Ricotta and Pumpkin Cake:
(My pan is 12×4 inches but you can also use a round one with 8 inches diameter)
- 2 cups ricotta
- 2 eggs
- 1/2 cup sugar
- vanilla
- 1/2 cup flour
- 1 cup pumpkin (Cooked)
- 2 eggs
- 3 tbsps sugar
- lemon zest
- salt
- 1/2 cup flour
Tools
Steps
The preparation of the Super Quick Ricotta and Pumpkin Cake is indeed very easy and quick, watch the video HERE.
Preparation of the first mixture:
In a bowl, combine ricotta, eggs, sugar, a bit of vanilla and mix well to combine all the ingredients. Add flour and blend.
Preparation of the second mixture:
In a bowl, mash the previously cooked and cooled pumpkin with a fork. Add eggs, sugar, a bit of lemon zest, and a pinch of salt.
Place the two mixtures alternately as you like, or if you prefer, you can also mix them to form a single mixture. Bake at 340°F for about 50-60 minutes.
Enjoy your meal!
