The ricotta bundt cake, soft, tasty, and at the same time delicate.

Perfect for breakfast or a snack.
In addition to the traditional version, you will also find dietary instructions.
The ricotta bundt cake is really easy!

You can make it with a simple whisk or even with the Thermomix.
Moreover, it is very economical and suitable for the whole family.

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Cost: Very economical
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

359.68 Kcal

calories per serving

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Energy 359.68 (Kcal)
Carbohydrates 55.37 (g) of which sugars 29.51 (g)
Proteins 9.39 (g)
Fat 12.82 (g) of which saturated 7.71 (g)of which unsaturated 4.93 (g)
Fibers 4.34 (g)
Sodium 55.05 (mg)

Indicative values for a portion of 116 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

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1 1/2 cups flour (00, FiberPasta, or other low glycemic index)
1 cup ricotta
3/4 cup sugar (or 180g erythritol or 55g Stevia)
2 eggs
1/4 cup butter (or 80g yogurt)
1/4 cup milk
1 packet baking powder
as needed powdered sugar (or powdered erythritol)

The ricotta bundt cake

Tools

What we need to make

1 Bowl
1 Electric whisk

Steps

To make

Start with the butter, which needs to be melted.
If you are using yogurt, skip this step.
In a bowl, we will put the egg whites and sugar and begin to whip them into stiff peaks with the whisk.
Once well whipped, we will add the yolks one at a time.
At this point, we will add the melted butter or yogurt, continuing to blend.
Once everything is homogeneous, we will add the baking powder, grated lemon zest, flour, and ricotta, alternating one spoonful at a time, always with the whisk in motion, and finally the milk, mix until smooth and free of lumps.
Butter and flour a 9-inch bundt pan,
and pour the mixture and bake the bundt cake at 350°F for about half an hour.
It’s ready, if desired, you can sprinkle with powdered sugar or erythritol.
In the bowl, mount the butterfly and put the egg whites and sugar or sweetener and start whipping them into stiff peaks 3 min. speed 4-
Once well whipped, we will add the yolks one at a time, always with the butterfly in motion at speed 4.
At this point, lower the speed to 2 and add through the opening the melted butter or yogurt, continuing to mix for 2 minutes
Once everything is homogeneous, keep the speed at 2 and always add through the opening the baking powder, grated lemon zest, flour, and ricotta, alternating one spoonful at a time, always with the butterfly in motion, and finally the milk, mix until smooth and free of lumps.
Butter and flour a 9-inch bundt pan, and pour the mixture and bake at 350°F for about half an hour.
The ricotta bundt cake is ready, if desired, you can sprinkle with powdered sugar or erythritol.