Ricotta & jam cake recipe without butter and oil…
Ricotta and jam cake super soft recipe, a cake without butter and oil, perfect for breakfast and snack for the whole family. Soft and easy to prepare, a cake with ricotta cheese in the dough and decorated with your favorite jam! I chose to combine the ricotta with cranberry jam, which I love, but of course you can make the cake with your favorite jam!
You won’t need beaters or planetary, just a bowl and a hand whisk, so it is also practical to prepare, you mix the ingredients in the bowl and the cake with ricotta cheese comes out high and very soft! It smells indescribable!
Ingredients for Ricotta and Jam Cake
For a 8-inch (20 cm) cake pan:
- 250g (1 cup) ricotta cheese
- 280g (2¼ cups) all-purpose flour
- 3 large eggs
- 130g (⅔ cup) granulated sugar
- 1 sachet (about 2 teaspoons) baking powder
- Jam of your choice, as needed
- Grated orange zest
How to make Ricotta & jam cake recipe without butter and oil:
- In a bowl, combine the ricotta cheese, sugar, whole eggs, and grated orange zest.
- Mix with a whisk until the mixture is smooth and creamy.
- Add the flour and mix the mixture again.
- Incorporate the baking powder and continue to mix the cake batter well until you obtain a smooth and firm dough.
- Pour the batter into a buttered and floured cake pan.
- Add spoonfuls of jam onto the surface of the batter.
- Preheat the oven to 180°C (350°F) on static mode.
- Bake the ricotta and jam cake for about 35 minutes. Use the toothpick test to check if it’s fully cooked.
- Remove the cake from the oven and let it cool completely.
- Transfer the cooled ricotta and jam cake to a serving plate.
- Dust the cake with powdered sugar before serving.
Bon Appétit!