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Summer Fruit and Ricotta Bubblanina

Step-by-step method

Let’s cook

At a glance

Start by whisking the eggs with sugar until foamy, then stir in the ricotta and melted fat, followed by the flour, baking powder and lemon. Smooth the finished batter into the tin, scatter over the summer fruit, and simply bake for about 45 minutes until you have a beautifully moist bubblanina.

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    Whisk the eggs

    Whisk the eggs with the sugar until light and fluffy. Add the ricotta and melted butter (or margarine).

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  2. 2/4

    Mix everything together

    Mix the flour with a pinch of salt and the baking powder. Add it to the ricotta mixture. Season with lemon juice and zest.

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  3. 3/4

    Pour the batter into the tin and top with fruit

    Mix the batter until smooth and lump-free. Grease a 26–28 cm round baking tin with fat and dust with flour. Pour in the batter and smooth it out evenly. Arrange the fruit on top – strawberries, raspberries, blueberries, redcurrants…

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How it went

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Summer Fruit and Ricotta Bubblanina

bohynekuchyne
Active time total 58 min
Prep 13 min Cook 45 min
9 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Pie tin ⌀ 28 cm

What's in it?

376 kcal

Calories

47 g

Carbohydrates

18 g

Fats

8 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Whenever I use ricotta in a baked dessert, I love how it turns out incredibly moist, juicy and tender. Today I baked this really easy bubblanina, which you can top with whatever fruit happens to be ripening right now. It's the perfect recipe for the start of summer. Right now you could use strawberries, and soon enough redcurrants, raspberries, blackberries or apricots will be in season. This basic batter works beautifully with pretty much any fruit.

Vegetarian Desserts

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