Summer Fruit and Ricotta Bubblanina

Step-by-step method

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At a glance

You're making a wonderfully moist and tender ricotta cake that comes together with a simple batter in just 10 minutes of prep. The baking takes about 45 minutes, and the trickiest part is getting the batter smooth and lump-free before topping it with fresh seasonal fruit and sliding it into the oven.

  1. 1/4

    Whip the eggs

    Whisk the eggs with the sugar until light and foamy. Add the ricotta and melted fat.

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  2. 2/4

    Combine

    Mix the flour with a pinch of salt and 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 cake tin with fat and dust with flour. Pour in the batter and smooth it out nicely. Arrange the fruit on top – strawberries, raspberries, blueberries, currants…

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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

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 incredibly moist, juicy and tender the result turns out. Today I baked this really easy bubblanina, and you can top it with whatever fruit happens to be ripe at the moment. So it's the perfect recipe for the start of summer. Right now you could use strawberries, and soon currants, raspberries, blackberries or apricots will be in season. Pretty much any fruit works with this basic batter.

Vegetarian Desserts

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