Ricotta Bundt Cake

The ricotta bundt cake is a soft and moist dessert, perfect for breakfast or a genuine snack. Here’s the recipe to prepare this delicious sweet.

Ingredients

• 250 g of ricotta
• 200 g of sugar
• 300 g of all-purpose flour
• 3 eggs
• 100 ml of seed oil (e.g., sunflower or corn)
• 1 packet of baking powder
• Grated zest of 1 untreated lemon
• A pinch of salt
• Icing sugar (optional, for decoration)

Preparation

1. Preheat the oven to 180 °C (356 °F) and butter and flour a bundt pan.
2. In a bowl, work the ricotta with the sugar until you obtain a smooth mixture.
3. Separate the yolks from the whites. Add the yolks one at a time to the ricotta mixture, mixing well after each addition.
4. Gently pour in the oil while continuing to mix.
5. Add the grated lemon zest and mix.
6. Combine the sifted flour with the baking powder into the mixture and mix until there are no lumps.
7. In another bowl, beat the egg whites until stiff with a pinch of salt.
8. Gently fold the beaten egg whites into the ricotta mixture, trying not to deflate them.
9. Pour the mixture into the prepared pan and bake for about 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
10. Once baked, let the biscuit cool before unmolding it.
11. If desired, dust the surface with icing sugar before serving.

Curiosity

The bundt cake is a typical dessert in Italian tradition, often prepared in various regional versions. The version with ricotta increases its softness and gives a richer flavor. Ricotta, in fact, is a very versatile ingredient in pastry and Italian cuisine in general, used in both sweet and savory preparations.