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 \u2013 perfect for special breakfasts, indulgent snacks, or to surprise guests with a genuine and irresistible dessert.<\/p>\n\n\n\n
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Ingredients:
250 g of fresh ricotta<\/p>\n\n\n\n
150 g of granulated sugar<\/p>\n\n\n\n
3 medium eggs<\/p>\n\n\n\n
80 ml of seed oil (e.g. sunflower)<\/p>\n\n\n\n
200 g of 00 flour<\/p>\n\n\n\n
1 sachet of baking powder (16 g)<\/p>\n\n\n\n
1 pinch of salt<\/p>\n\n\n\n
1 teaspoon vanilla extract (or vanillin)<\/p>\n\n\n\n
3 heaped tablespoons of poppy seeds<\/p>\n\n\n\n
Powdered sugar for decoration (optional)<\/p>\n\n\n\n
Preheat oven to 180\u00b0C (conventional) or 170\u00b0C (fan-assisted). Grease and flour a 22\u201324 cm cake pan or line it with parchment paper.<\/p>\n\n\n\n
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In a bowl, beat the eggs with the sugar until light and fluffy.<\/p>\n\n\n\n
Add the ricotta, seed oil, and vanilla. Mix until smooth.<\/p>\n\n\n\n
Combine the sifted flour with the baking powder and a pinch of salt. Gently fold into the mixture.<\/p>\n\n\n\n
Add the poppy seeds and mix with a spatula.<\/p>\n\n\n\n
Pour the mixture into the cake pan and level the surface.<\/p>\n\n\n\n
Bake for about 35-40 minutes. Test with a toothpick: it should come out clean.<\/p>\n\n\n\n
Let it cool, then sprinkle with icing sugar before serving.<\/p>\n\n\n\n
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Serving and Storage Tips:
Serve with a dusting of powdered sugar, or with a dollop of apricot or red berry jam.<\/p>\n\n\n\n
Also perfect with a scoop of vanilla ice cream on the side.<\/p>\n\n\n\n
Store at room temperature for 2 days, covered with a glass bell jar. Keep refrigerated for up to 4 days, tightly covered.<\/p>\n\n\n\n
Variants:<\/p>\n\n\n\n
With lemon: Add the grated zest of 1 unwaxed lemon for a fresh note.<\/p>\n\n\n\n
Gluten-free: Use a gluten-free cake flour instead of 00 flour.<\/p>\n\n\n\n
White chocolate: Add 80g of white chocolate chips to the mixture.<\/p>\n\n\n\n
More rustic: Use wholemeal flour for a stronger, fuller flavour.<\/p>\n\n\n\n
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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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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