In a few days it will be International Women’s Day! I confess I would have liked to bake a classic mimosa cake or some themed sweets, but I didn’t have the time. In the end I opted for a quick crumb cake to enjoy at breakfast or tea time, which in some way, even if only loosely, evokes the mimosa flowers thanks to its crumbly surface! Of course, maybe I should have used a lemon jam for the occasion, but since I didn’t have any, I used the strawberry jam I already had in the fridge. You, however, should obviously choose the right color if you want to make it for the celebration! The filling is enriched with a delicate and delicious ricotta cream and a wild berry topping that will make every bite irresistible! In any case, it’s perfect for those moments when you want a sweet break or to serve a simple but impressive dessert. The result will be sublime!
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 35 Minutes
- Cooking time: 40 Minutes
- Portions: pan Ø 9 in
- Cooking methods: Conventional oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, International Women’s Day
Ingredients
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- 1 1/4 cups 00 flour (all-purpose)
- 1 1/4 cups type 1 flour
- 1/2 cup brown sugar
- 1/2 cup butter (cold, diced)
- 2 eggs (small, or 1 large)
- 2 1/2 tsp baking powder (for cakes)
- 1 lemon zest (grated (use unwaxed lemon))
- 1 pinch salt
- 1 1/4 cups sheep ricotta
- 3 tbsp mixed berry topping
- 2 tsp vanilla extract
- 1 lemon zest (grated)
- 1 cup strawberry jam
- as needed powdered sugar
Tools
- 1 Mixing bowl
- 1 Sieve
- 1 Mixing bowl
- 1 Bowl
- 1 Spoon
- 1 Grater
- 1 Spatula
- 1 Tart pan
- 1 Parchment paper
- 1 Plate
Steps
Preparing the base for the crumb cake is really quick and easy. First, sift the flours with the baking powder into a large mixing bowl.
Add the grated zest of one unwaxed lemon and the salt.
Make a well in the center and add the cold butter cut into cubes.
Work the ingredients with your fingertips until you obtain a sandy mixture.
Then add the egg — I used a large egg; otherwise you will need two small ones.
Add the sugar as well and continue working by hand until everything is absorbed. You should obtain a coarse mixture, which you will let rest for 15′ at room temperature, covered with a plate or plastic wrap.
Meanwhile, prepare the ricotta cream. In a large bowl, sift the ricotta after draining the whey very well.
Add the grated zest of one lemon, the mixed berry topping and the vanilla extract.
Blend with a spatula until you get a smooth and homogeneous cream.
Line a 9 in (Ø 22 cm) tart pan with parchment paper and press three quarters of the dough into the pan, compacting with your hands so it adheres well to the bottom and the sides.
Cover and level now with the strawberry jam.
Then add the ricotta cream and spread it evenly with the spatula.
Add the remaining dough by crumbling it with your hands until it covers the entire surface of the tart and bake in a preheated conventional (static) oven at 347 °F for 40–45 minutes.
Once cooled, garnish with powdered sugar to taste and store in the fridge, taking it out only 20 minutes before serving.
And voilà… the ricotta and strawberry jam crumb cake is ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 The ricotta and strawberry jam crumb cake keeps in the fridge in a suitable airtight container for up to 3-4 days. I do not recommend freezing it.
Tips, notes, variations and suggestions
🔵 You can of course replace the mixed berry topping and the strawberry jam with any other topping you prefer, for example a dark chocolate topping or orange marmalade, a truly unique combination!
FAQ (Questions & Answers)
1. How do I get the perfect “Mimosa” effect on the surface?
The secret is not to compact the top crumbs. Let them fall freely and irregularly; during baking they will take on that grainy look that resembles mimosa flowers. To enhance the yellow color, use eggs with deep yellow yolks or add a pinch of turmeric or saffron to the dough.
2. Won’t the ricotta cream make the base too soggy?
To avoid a “soggy” effect, drain the ricotta well (better if done the day before). You can also dust the base of the crumb cake with a thin layer of crumbed cookies or corn starch before adding the cream.
3. Can I replace the strawberry jam with lemon jam?
Absolutely yes! As suggested, lemon marmalade (or a lemon curd) would add that tart and chromatically perfect touch. The pairing with ricotta remains a timeless classic.
4. Can I make it gluten-free?
Yes, the crumb cake’s texture adapts very well to using gluten-free flour mixes or rice and almond flour, since you don’t need to develop a gluten network as in a soft cake.
