Ciambella with Ricotta

The ricotta ciambella is a soft and delicious cake, perfect for breakfast or snack time. Here’s the recipe for you:

Ingredients

• 250 g ricotta
• 200 g sugar
• 3 eggs
• 300 g 00 flour
• 100 g melted butter
• Grated zest of 1 lemon
• 1 packet of baking powder
• A pinch of salt
• Powdered sugar for decoration (optional)

Preparation

1. In a bowl, beat the ricotta with the sugar until you get a homogeneous mixture.
2. Separate the yolks from the whites; add the yolks to the ricotta mixture and mix well.
3. Incorporate the cooled melted butter and the grated lemon zest.
4. In another bowl, sift the flour with the baking powder.
5. Gradually add the sifted flour to the ricotta mixture, stirring to avoid lumps.
6. Whip the egg whites to stiff peaks with a pinch of salt and gently fold them into the batter, using bottom-to-top movements to avoid deflating them.
7. Pour the mixture into a bundt pan previously buttered and floured.
8. Bake in a preheated oven at 180 °C for about 35-40 minutes or until a toothpick inserted in the center of the ciambella comes out clean.
9. Let the ciambella cool in the pan for a few minutes, then transfer it to a wire rack until completely cooled.
10. If desired, before serving, dust the ciambella with powdered sugar.

Curiosity

Ricotta makes this cake incredibly soft and moist, keeping it fresh for several days. In Italy, ricotta is a beloved ingredient in both sweet and savory preparations, and a ciambella made with ricotta can be considered a lighter and less caloric variant compared to those that include creams or richer butter doughs.

Happy cooking and enjoy your meal!