Last Saturday I was looking on line for something sweet and quick and I found this recipe in an italian blog: Soft Pie with Ricotta and Preserve in 10 Minutes. That’s what I was looking for! It really takes 10 minutes to make: first, you mix all ingredients for the pie together, then you spread some good spoonfuls of ricotta and of your favorite preserve on the top. I reduced the amount of sugar and butter of the original recipe – as I usually do – but you feel free to change the ratio, the cake will come out perfectly anyway.
Great for breakfast and snacks, the result will be a soft cake with a delicious flavor. Add whatever jam you love, blueberry, strawberry or cranberry …. a slice will really make your day!
recipe adapted from LaLifferia
If the desserts with jam are your passion, this cake is just what we want. Use whatever jam you prefer, blueberry, strawberry or cranberry: a slice will really make your day!
- 200 gr unbleached flour - 7 oz
- 120 gr sugar - 4.2 oz
- 140 gr unsalted butter softened and cut in pieces - 10 Tbs
- 2 whole eggs + -
- 1 yolk -
- 1 Tbs baking powder -
- zest of 1 organic lemon -
- 1 tsp vanilla extract -
- 1 pinch salt -
- 300 gr ricotta -
- 4/6 Tbs milk -
- 1 Tbs sugar -
- 6/8 Tbs blueberry (or any kind) of preserve/jam -
- for the top
- x-powdered sugar for dusting -
Preheat oven to 350°F (180°C). Butter the bottom of a baking pan of 8-9 inches of diameter and cover with parchment paper.
In a bowl mix together all dry ingredients: flour, sugar, salt, zest, baking powder and mix for a few seconds. Add eggs, yolk, vanilla extract, and softened butter in pieces. Keep whipping till batter becomes homogeneous and sticky (1-2 minutes).
Pour resulting mixture over the paper and spread uniformly with the back of a spoon.
In another bowl (or in the same bowl you used for the batter) add ricotta, 4/6 Tbs milk and 1 Tbs sugar and mix till obtaining a soft batter.
Spread the ricotta mixture over the soft batter and add some spoonfuls of jam. This time I had to use 2 different kinds: blueberry and cranberry jam in order to please the whole family but any kind of jam works very well.
Bake at 350* for about 30/40 minutes or till a skewer or a toothpick will come out dry. Yes, the cake will look completely different because the batter will rise and cover the ricotta-jam filling. Sometimes I turn it upside down if it doesn't meet my aesthetic expectations : )
Remove cake from oven, let cool down completely, move to a plate and drizzle with powdered sugar.