The good recipes that come from experimenting. Like this ricotta cake with apricot jam, which I made because I wanted a simple dessert to enjoy for breakfast. And I also wanted to use the ricotta I had in the fridge. And the apricot jam, opened a few days before, because I don’t like to keep open jars in the fridge for too long. Of course, chocolate was needed. Simply because chocolate is always needed.
And thus, this super soft cake was born, with lots of chocolate chips in the batter and apricot jam spread on the surface, like petals of a flower. Simply irresistible!
If you like breakfast desserts, also try these recipes of mine:
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 1/2 tbsp butter (soft)
- 1 cup ricotta
- 2/3 cup sugar
- 1 tbsp vanilla sugar
- 3 eggs (at room temperature)
- 2 1/4 cups flour
- 3 tsp baking powder
- 1/3 cup dark chocolate chips
- 1 cup apricot jam
- to taste powdered sugar
Steps
To prepare the ricotta cake with apricot jam, preheat the oven to 350°F (static) and line the bottom of a 9-inch diameter cake pan with parchment paper.
Place the butter in a bowl and beat with a whisk until creamy. Add ricotta, sugar, and vanilla sugar. Whip with the whisks until you obtain a creamy and homogeneous mixture.
Add the eggs, one at a time, always working the batter with the whisks.
Mix the flour and baking powder and sift over the ricotta and egg mixture. Briefly work with the whisks, also add the chocolate chips and mix again, just until there are no more visible traces of flour and the chocolate chips are evenly distributed within the dough.
Transfer the batter evenly into the cake pan. Wet the back of a spoon and create hollows on the surface of the cake, as if to create flower petals.
Then fill the hollows with a generous tablespoon of apricot jam each.
Bake the cake at 350°F for about 50 minutes. Do the toothpick test. If it darkens too much, cover the cake with a sheet of aluminum foil.
Remove from the oven and let the ricotta cake cool on a wire rack.
Dust with powdered sugar and serve sliced.
