Ricotta and Nutella Cake. A simple and quick cake to prepare. Perfect for breakfast and snacks.
The Ricotta and Nutella cake is a soft and delicious cake, perfect for breakfast and snacks.
It’s a cake that everyone loves: both adults and children, and I’m sure it will win you over at the first taste. Please let me know if you try it out.
Let’s see right away how to prepare the Ricotta and Nutella cake.
For this recipe, I took inspiration from here.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All year round
Ingredients
- 6 oz ricotta
- 1 1/3 cups all-purpose flour
- 2 eggs
- 1/2 cup sugar
- 2 tbsp milk
- 3 tbsp sunflower oil
- 1 packet baking powder
- to taste Nutella®
Tools
- 1 Bowl
- 1 Mixer
- 1 Cake Pan
- 1 Knife
- 1 Teaspoon
How to prepare Ricotta and Nutella cake
In a bowl, add the eggs and sugar. Mix with an electric mixer until you obtain a fluffy and airy mixture.
Add the milk and oil. Mix with the electric mixer.
Add the ricotta and mix with the whisks.
Finally, add the flour and baking powder. Mix everything well, being careful not to create lumps.
Pour the mixture into a previously buttered and floured pan. I used a 20×20 cm square pan. If you want to check out my pan, click here.
On the surface of the cake, add generous teaspoons of Nutella and swirl with a knife’s tip for a marbled effect.
Bake in a preheated static oven at 356°F and let it cook for about 30 minutes. Make sure to check the cooking times based on your own oven.
Remove from the oven, let it cool slightly, and if desired, dust with powdered sugar.
Enjoy your serving.
FAQ
What if I don’t have a square pan?
You can use a 9.5-inch round pan and use these amounts: 2 cups all-purpose flour, 1 cup ricotta, 3 eggs, 3/4 cup sugar, 3 tbsp milk, 1/4 cup sunflower oil, 1 packet baking powder.
