Introduction:
Have you ever tasted a dessert that made you close your eyes in happiness? This poppy seed and ricotta cake is a masterpiece of simplicity and flavor. Ready in just 5 minutes of preparation and a quick bake, it has a soft texture and rich flavor that will delight everyone, young and old alike. An explosion of softness with the crunch of poppy seeds – perfect for special breakfasts, indulgent snacks, or to surprise guests with a genuine and irresistible dessert.

Ingredients:
250 g of fresh ricotta

150 g of granulated sugar

3 medium eggs

80 ml of seed oil (e.g. sunflower)

200 g of 00 flour

1 sachet of baking powder (16 g)

1 pinch of salt

1 teaspoon vanilla extract (or vanillin)

3 heaped tablespoons of poppy seeds

Powdered sugar for decoration (optional)

Preheat oven to 180°C (conventional) or 170°C (fan-assisted). Grease and flour a 22–24 cm cake pan or line it with parchment paper.

In a bowl, beat the eggs with the sugar until light and fluffy.

Add the ricotta, seed oil, and vanilla. Mix until smooth.

Combine the sifted flour with the baking powder and a pinch of salt. Gently fold into the mixture.

Add the poppy seeds and mix with a spatula.

Pour the mixture into the cake pan and level the surface.

Bake for about 35-40 minutes. Test with a toothpick: it should come out clean.

Let it cool, then sprinkle with icing sugar before serving.

Serving and Storage Tips:
Serve with a dusting of powdered sugar, or with a dollop of apricot or red berry jam.

Also perfect with a scoop of vanilla ice cream on the side.

Store at room temperature for 2 days, covered with a glass bell jar. Keep refrigerated for up to 4 days, tightly covered.

Variants:

With lemon: Add the grated zest of 1 unwaxed lemon for a fresh note.

Gluten-free: Use a gluten-free cake flour instead of 00 flour.

White chocolate: Add 80g of white chocolate chips to the mixture.

More rustic: Use wholemeal flour for a stronger, fuller flavour.

FAQ:
1. Can I substitute ricotta with another cheese?
Yes, you can use mascarpone for a richer result or Greek yogurt for a lighter version.

2. Do the poppy seeds need to be soaked first?
It’s not necessary, but if you want a softer texture, you can soak them in warm milk for 10 minutes.

3. Can I freeze this cake?
Absolutely! Cut it into slices, wrap them individually, and freeze them for up to 1 month. Simply let them thaw at room temperature.

4. Can you make it ahead of time?
Yes! It’s even better the next day: the flavors blend perfectly and the texture remains soft.