Ricotta ring cake with bitter and sweet orange marmalade centre
Published on 5 June 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
260 g '00' flour
3 eggs
300 g ricotta
180 g sugar
1 tablespoon milk
40 ml sunflower oil
1 sachet baking powder
Grated mandarin zest
Vanilla
I whisk eggs and sugar electrically or in a mixer.
I add vanillin, preferably vanilla pod.
I add grated mandarin zest.
I sift flour and baking powder.
I gradually whisk in ricotta.
I drizzle in oil.
The tablespoon milk.
I gradually add sifted flour and baking powder.
I put some mixture in a buttered, floured ring tin and add orange marmalade, leaving edges free.
I cover fully with remaining batter.
I bake at 180°C for 35/40 minutes, testing with a skewer. Soft and flavourful, with preferred jam, for breakfast or snacks. Bitter and Sweet Orange Marmalade recipe is on the blog.
260 g '00' flour
3 eggs
300 g ricotta
180 g sugar
1 tablespoon milk
40 ml sunflower oil
1 sachet baking powder
Grated mandarin zest
Vanilla
I whisk eggs and sugar electrically or in a mixer.
I add vanillin, preferably vanilla pod.
I add grated mandarin zest.
I sift flour and baking powder.
I gradually whisk in ricotta.
I drizzle in oil.
The tablespoon milk.
I gradually add sifted flour and baking powder.
I put some mixture in a buttered, floured ring tin and add orange marmalade, leaving edges free.
I cover fully with remaining batter.
I bake at 180°C for 35/40 minutes, testing with a skewer. Soft and flavourful, with preferred jam, for breakfast or snacks. Bitter and Sweet Orange Marmalade recipe is on the blog.
Original source: https://incucinaconlilly.com/2016/06/05/ciambella-alla-ricotta-con-cuore-di-marmellata-di-arance-amare-e-dolci/
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