Plumcake with Ricotta and Blueberry Jam

The plumcake with ricotta and blueberry jam is a soft and delicious dessert, excellent for breakfast or a snack. Here is the recipe:

Ingredients

• 250 g of all-purpose flour
• 200 g of sugar
• 250 g of ricotta cheese
• 3 eggs
• 100 g of melted butter
• 1 packet of baking powder
• 1 pinch of salt
• Zest of 1 lemon, grated
• 200 g of blueberry jam
• Butter and flour for the mold

Preparation

1. Preheat the oven to 180 °C and prepare a plumcake mold by greasing it with a little butter and dusting it with flour.
2. In a bowl, whisk the eggs with the sugar until the mixture is frothy and light in color.
3. Add the ricotta to the egg and sugar mixture and stir well until you get a smooth and homogeneous cream.
4. Incorporate the melted butter, mixing well.
5. Add the sifted flour, baking powder, pinch of salt, and lemon zest. Blend all the ingredients well until you get a smooth batter.
6. Pour about half of the batter into the prepared mold.
7. Spread a layer of blueberry jam over the batter.
8. Pour the remaining batter on top and, with the help of a fork or a skewer, create a light marbled effect by mixing the jam slightly with the batter.
9. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted in the center of the plumcake comes out clean.
10. Let the plumcake cool in the mold for a few minutes, then transfer it to a wire rack to cool completely.

Curiosity

Plumcake comes from the British tradition, where “plum” referred to the use of dried fruit in the preparation. Over time, the term has been adopted for sweets that do not necessarily include plums, as in this variant with ricotta and blueberry jam. In Italy, this type of dessert has adapted well to the local taste, with the addition of ingredients like ricotta, which gives a softer and moister texture, much appreciated in our sweet preparations.