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Recipe by Taniago74_cucinapertutti
A delicious, very soft cake with ricotta and strawberry jam, perfect for a rich breakfast or snack!
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: In a bowl, whisk the eggs with the sugar.
Step 2 of 7: Add the oil and yogurt and continue whisking.
Step 3 of 7: Then add the flour sifted with the baking powder and the lemon zest.
Step 4 of 7: Pour into the buttered and floured baking pan (24 cm).
Step 5 of 7: Prepare the ricotta cream by mixing ricotta and sugar, and spread it in spoonfuls over the cake.
Step 6 of 7: Spread the jam in the same way.
Step 7 of 7: Bake in a preheated fan oven at 180 degrees for 30 minutes.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving142 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,429 kJ342 kcal | 1,008 kJ241 kcal |
| Fat | 15.46 g | 10.91 g |
| of which saturated fatty acids | 3.87 g | 2.73 g |
| Carbohydrates | 42.99 g | 30.33 g |
| of which sugars | 25.37 g | 17.9 g |
| Fibre | 0.91 g | 0.64 g |
| Protein | 9.74 g | 6.87 g |
| Salt | 0.16 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
