Cake with Ricotta and Nutella. A simple and quick cake to prepare. Perfect for breakfast and snack time.
The cake with ricotta and Nutella is very easy to prepare. As I was saying, it’s perfect for breakfast and snack time. It’s a soft and delicious cake made with few ingredients.
If you don’t like Nutella, you can also leave it out. But I recommend trying it, I’m sure it will win you over at the first bite.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 8-10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup sugar
- 3 1/2 tbsp sunflower seed oil
- 3 1/2 tbsp anise liqueur (or your preferred choice)
- 1 cup ricotta
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 3 oz chocolate (shaved or chips)
- to taste Nutella®
Tools
- 1 Bowl
- 1 Mixer
- 1 Knife
- 2 Teaspoons
- 1 Knife
- 1 Cake Pan
- 1 Spatula
How to prepare the cake with ricotta and Nutella
In a bowl, add the eggs and sugar. Mix with the electric mixer until you get a puffed and frothy mix.
Add oil, liqueur, and ricotta. I used anise liqueur, but you can use any liqueur you prefer. Mix well with the electric mixer.
Add flour and baking powder. Mix well with the electric mixer.
Add chocolate shavings and incorporate them with a spatula.
Pour the mixture into a previously greased and floured 9-inch mold.
Use two teaspoons to add small dollops of Nutella on the surface.
Swirl with the tip of a knife to create a marbled effect.
Bake in a preheated static oven at 350°F. Let it cook for about 30-35 minutes. Please check the cooking time based on your oven using the toothpick test.
Remove from oven, let cool slightly, and enjoy.
