Guess what I got as a present for my birthday! Apart from beautiful roses and tulips, a pack with a logo of my favorite shop for kitchen supplies in Brussels, where I can spend hours (the name of the shop is Dille & Kamille and if you are in Belgium or Netherlands, I highly recommend you to visit it)! There was a cookbook full of Italian recipes for cakes and desserts plus two lovely moulds. Of course I needed to try them as soon as I had some free time and here is my Italian Ricotta Bundt Cake adapted from the cookbook and testing one of my new moulds.
This soft and slightly moist Italian Ricotta Bundt Cake “Ciambella à la ricotta” reminds our Czech Cottage Cheese Bundt Cake that my mum used to bake often when I was a kid. I loved it and I have been planning to do it soon ony my own, since I live far away from my parents. So I did this Italian version with ricotta where small amount of flour is replaced by cornstarch, the result is a bundt cake that is very soft and a bit moist cake with vanilla smell and raisins soaked in rum,
The Italian Ricotta Bundtcake is so easy and quick to do! You just mix the fluid ingredients together, then you add the dry ingredients and the raisins, pour into the mould and bake. Just pay attention to soak the raisins in rum in advance so that you do not loose time waiting afterwards. And you just enjoy your lazy morning with homemade breakfast or some quality tea/coffee time with a homemade cake.
For this cake you see in the pictures, I used a mould of 24 cm diameter, 6 cm height and 1.3 l volume which corresponds to a smaller mould for bundtcake. And if you like recipes with ricotta, try also the Italian Ricotta Tart.
- 250 g ricotta
- 100 g butter + some for the mould
- 200 g brown sugar
- 3 eggs
- 1 tsp. vanilla extract
- 200 g flour
- 50 g corn starch
- 1 tbsp. baking powder
- 50 ml rum
- 60 g raisins
- Soak the raisins in the rum for about 20 minutes.
- Preheat the oven at 180°C. Butter and flour a smaller mould for bundt cake (I used 24 cm diameter, 6 cm high and 1.3 l volume).
- In a large bowl, cream together the sugar with eggs until light and fluffy. Add the melted butter, ricotta and vanilla extract and blend well until fully combined.
- Set aside 1-2 tbsp. of flour to fold in the raisins. Sift the rest of the flour with corn starch and baking powder together and add to the batter, mix until fully incorporated.
- Drain the raisins and fold them in the prepared 1-2 tbsp. flour, then fold them carefully in the batter.
- Pour the batter into the buttered mould and bake in the preheated oven for about 60 min, doing the toothpick test.
- - you can use potato starch instead of corn starch
