A deliciously indulgent yet simple dessert to make, perfect for breakfast or any time of the day. The crumble cake with cherry jam and ricotta is prepared in just a few minutes and served cut into squares… a rustic and genuine cake that everyone will love. For the dough, I added some coconut flour to the all-purpose flour for extra fragrance, which pairs perfectly with the cherry flavor… however, if you don’t have it or don’t like it, you can use only all-purpose flour (300 g total). Try this recipe and personalize it with your favorite jam!
Here are more delicious ideas:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 323.36 (Kcal)
- Carbohydrates 42.37 (g) of which sugars 20.14 (g)
- Proteins 5.59 (g)
- Fat 15.46 (g) of which saturated 7.90 (g)of which unsaturated 4.33 (g)
- Fibers 0.73 (g)
- Sodium 66.15 (mg)
Indicative values for a portion of 75 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
- 2 cups cups all-purpose flour
- 1/2 cup cup coconut flour (or all-purpose flour)
- 9 tbsp tbsp butter
- 1/2 cup cup sugar
- 1 egg (medium)
- 1 tsp tsp baking powder
- 1 pinch pinch salt
- 3/4 cup cup cherry jam (or any preferred)
- 7 oz oz ricotta
- 1 tbsp tbsp sugar
Tools
- Cake Pan Square 8×8 inches
- Parchment paper
- Bowl
- Stand Mixer or food processor
Preparation
Using a stand mixer or food processor, mix the butter (slightly softened) with the sugar.
Add the egg, a pinch of salt, and blend.
Then add the all-purpose flour, coconut flour, and baking powder. Mix for a few seconds, until you get a crumbly mixture. If you don’t have coconut flour, you can replace it with more all-purpose flour or spelt flour (still 50 g).
In a bowl, mix the ricotta with about one tablespoon of sugar.
Take your cake pan and line it with parchment paper.
Place about half of the dough in the pan, pressing it slightly with your hands. Pour the ricotta cream on top (1), then add the jam (2), trying not to mix it with the ricotta.
Now cover with the remaining dough, spreading the crumbs all over the surface (3).
If desired, sprinkle with half a tablespoon of brown sugar.
Put the cake in a static oven at 350°F and bake for 35-38 minutes, or until the surface is golden and dry (4). Adjust the time based on your oven’s characteristics.
Afterwards, let it cool completely, remove the cake from the mold, and cut it into squares.
The crumble cake with cherry jam and ricotta is ready, also great served cold.
Tips and Notes
You can also make the cake in a round tin, 9 inches in diameter.
You can replace the ricotta, entirely or partially, with cream cheese.
You can use your preferred flavor of jam.
Let the cake cool very well before slicing, otherwise it might crumble too much.
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