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 guidelines.
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 3/4 cups flour (00, FiberPasta, or other low GI)
1 cup ricotta
3/4 cup sugar (or 3/4 cup erythritol or 3 tbsp Stevia)
2 eggs
3 1/2 tbsp butter (or 1/3 cup yogurt)
1/4 cup milk
1 packet baking powder
as needed powdered sugar (or erythritol powder)

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 instead, skip this step.
In a bowl, we will put the egg whites and sugar and start whipping them into stiff peaks with the whisk.
Once they are well whipped, we will add the yolks one by one.
At this point, we will add the melted butter or yogurt, continuing to whisk.
Once everything is homogeneous, we will add the baking powder, grated lemon zest, flour, and ricotta, alternating one tablespoon at a time, always with the whisk in motion, and finally the milk, mixing until a smooth batter is obtained without lumps.
Grease and flour a 9-inch bundt pan,
pour in the batter and bake the cake at 350°F for about half an hour.
It’s ready, if you wish, you can sprinkle with powdered sugar or erythritol powder.
In the bowl, mount the butterfly and place the egg whites and sugar or sweetener and start whipping them to stiff peaks for 3 min. at speed 4.
Once they are well whipped, add the yolks one by one, always with the butterfly in motion at speed 4.
At this point, lower the speed to 2 and add the melted butter or yogurt through the hole, continuing to mix for 2 minutes
Once everything is homogeneous, keep the speed at 2 and add through the hole the baking powder, grated lemon zest, flour, and ricotta, alternating one tablespoon at a time, always with the butterfly in motion, and finally the milk, mixing until a smooth batter is obtained without lumps.
Grease and flour a 9-inch bundt pan, and pour in the batter and bake the cake at 350°F for about half an hour.
The Ricotta Bundt Cake is ready, if you wish, you can sprinkle with powdered sugar or erythritol powder.