Ring cake with ricotta and jam in the batter, yes you heard right, you won’t find a heart of jam in this cake but it will be “hidden” in the batter. My husband still can’t believe there’s jam, luckily he recognized the taste of plum jam while eating it 😂. You can have fun seeing who discovers the secret ingredient!
A cake with a very particular texture, I can call it a successful experiment. I decided to hide the jam because I wasn’t looking for a filled cake but rather a new flavor to give to my cakes. Having several jars of jam or homemade jam available, I wanted to try to replace part of the sugar normally used in my classic ring cake with jam. This gave a delicious taste that will vary every time you change the flavor of the jam used in the batter.
Another pleasant discovery was the final texture, during the preparation I was afraid I had obtained a batter that was too compact, but when it was cooked I found a great soft and moist cake.
The ricotta and jam ring cake is a dessert that must be on the table for anyone who loves to indulge in a moment of sweetness. Perfect for breakfast, a snack, or as a dessert after a meal, perhaps accompanied by fresh seasonal fruit.
For lovers of homemade cakes or ring cakes, I also remind you of other tasty recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 280.66 (Kcal)
- Carbohydrates 39.59 (g) of which sugars 21.36 (g)
- Proteins 6.74 (g)
- Fat 11.66 (g) of which saturated 3.00 (g)of which unsaturated 8.11 (g)
- Fibers 0.81 (g)
- Sodium 39.54 (mg)
Indicative values for a portion of 90 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
- 3/4 cup sugar
- 7 tbsps vegetable oil
- 1 cup ricotta
- 1/2 cup jam (flavor of your choice)
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- to taste sugar (to decorate the surface)
Tools
For baking this cake, I recommend a 9.5-inch non-stick mold.
- 1 Stand Mixer
- 1 Ring Cake Mold
Preparation
Place the whole eggs in the bowl with the sugar and beat them well until they whiten, lower the speed of the stand mixer or electric whisk and continue mixing by adding the oil, ricotta, jam, then the flour and finally the baking powder.
Before adding an ingredient, wait for the previous one to be well incorporated. As you see, the mixture will be a soft but well-compact batter.
Butter and flour the ring cake mold and pour all the batter inside, decorate the surface with sugar crystals and bake in a preheated oven at 350°F for about 35 minutes. Always do the toothpick test before taking it out of the oven.
NOTES
The ricotta and jam ring cake, as previously mentioned, is very moist and soft and maintains its consistency for 2/3 days if kept at room temperature in classic cake containers with a lid.
If you want an even more delicious variant, you can add spoonfuls of jam directly into the mold. Pour half of the batter, add a few spoonfuls of jam, and cover with the remaining batter.
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