The ricotta and jam cake is a simple and fragrant dessert, perfect for the whole family’s breakfast or snack. Super soft, just moist enough, and very easy to prepare, it wins over both adults and children with just a few genuine ingredients: ricotta, eggs, sugar, flour, lemon and a delicious heart of jam of your choice. I chose red currant jam, just like in my Linzer Torte recipe, and I assure you the result is fabulous!
This cake was inspired by a travel memory. During the summer, we vacationed in Trentino Alto Adige, a region we love very much. After the scorching temperatures of Rome, the fresh mountain air was a real blessing. And as always, we returned with our hearts full… and our suitcases full of goodies: apples, speck, cheeses, and homemade jams. The jam I used in this recipe is one of those bought there, homemade with love and handpicked fruit.
I recommend preparing it with your preferred jam, even homemade. It’s perfect with apricots, berries, or figs! The aroma that fills the kitchen as it bakes is irresistible.
Want to find out how to make this delicious ricotta and jam cake? I’ll see you in the kitchen!
See you soon,
Susy
You might also be interested in these recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 252.32 (Kcal)
- Carbohydrates 44.25 (g) of which sugars 17.98 (g)
- Proteins 9.72 (g)
- Fat 5.14 (g) of which saturated 2.81 (g)of which unsaturated 1.93 (g)
- Fibers 0.79 (g)
- Sodium 55.86 (mg)
Indicative values for a portion of 125 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 for the Ricotta and Jam Cake
- 3 eggs (medium size)
- 8.8 oz ricotta
- 10 tbsp sugar
- 2.25 cups all-purpose flour
- 1 packet baking powder
- 1 lemon zest (grated)
- as needed red currant jam (Or strawberry)
You will need:
- Bowl
- Hand whisk
- Spatula
- Springform pan 8.5 inches
Preparing the Ricotta and Jam Cake
Preheat the oven to 340°F on static mode.
In a bowl, place the ricotta, sugar, and grated lemon zest. Stir with a spatula until you get a creamy mixture, making sure the sugar is well absorbed into the ricotta.
Add the eggs and mix them well into the ricotta cream with a hand whisk. Sift the flour and baking powder together, then fold them into the batter, stirring with a spatula until you get a thick and rich texture.
Pour the batter into an 8.5-inch pan, then spoon the jam over the surface. Gently press it inward with the back of the spoon. Bake in a preheated static oven at 340°F for about 40-45 minutes.
Remove the cake from the oven, let it cool completely, and then transfer it to a serving plate to serve.
How to Store the Ricotta and Jam Cake
You can store the cake for a couple of days under a cake dome at room temperature. In the warmer months, it’s best to keep it in the fridge.
You can store the cake for a couple of days under a cake dome at room temperature. In the warmer months, it’s best to keep it in the fridge.
Questions and Answers
Can I replace the ricotta?
Yes, you can replace it with the same weight of mascarpone or cream cheese like Philadelphia. Keep in mind that the flavor will change slightly, and the texture will be more compact. If you prefer a more delicate taste, you can also use robiola or well-drained Greek yogurt.
Can I bake the batter in a different mold?
Yes, you can use a round 9.5-inch pan or a square pan about 8×8 inches. Always check with a toothpick as the baking time may vary slightly depending on the shape and material of the mold.
Want to discover more delicious recipes? Go back to the HOME PAGE and get inspired!
