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Soft Pie with Ricotta Cheese and Jam

cake

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. photos coco zordan

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

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The Recipe

Servings

10

Prep time

10 min.

Cooking time

40 min.

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Ingredients

  • PIE

  • 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

  • FILLING

  • 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

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Directions

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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.

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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).

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Pour resulting mixture over the paper and spread uniformly with the back of a spoon.

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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.

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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.

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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  : )

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Remove cake from oven, let cool down completely, move to a plate and drizzle with powdered sugar.

 

 

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