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Summer Fruit and Ricotta Bublanina

Step-by-step method

Let’s cook

At a glance

You're making a light and moist ricotta cake loaded with fresh summer fruit—a super simple dessert that comes together in under an hour. The tricky part is getting a smooth, lump-free batter before topping it with whatever fruit is ripe right now, then letting the oven do the work for 45 minutes.

  1. 1/4

    Whisk the eggs

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

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  2. 2/4

    Combine

    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 pan and top with fruit

    Stir the batter until smooth and free of lumps. Grease a 26-28 cm round baking pan with butter and dust with flour. Pour in the batter and smooth it out evenly. Arrange the fruit on top – strawberries, raspberries, blueberries, currants...

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How it went

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Summer Fruit and Ricotta Bublanina

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 incredibly moist, juicy and tender the finished cake turns out. Today I baked this really easy bublanina, which you can fill with whatever fruit happens to be ripe. It's the perfect recipe for the start of summer. Right now you can use strawberries, and soon currants, raspberries, blackberries or apricots will be in season. This basic batter works with pretty much any fruit.

Vegetarian Desserts

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