CIAMBELLONE DI RICOTTA AL CAFFÈ

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in calories and offers a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Whole wheat flour is more nutritious and cheaper.

In a bowl, combine 150 grams of ricotta cheese, 100 milliliters of milk, and 10 grams of instant coffee.

Whisk the mixture until smooth.

If the ricotta is too hard, it can be sieved or blended before mixing.

In a large bowl, crack 4 eggs and add 200 grams of sugar.

Mix until the mixture is soft and airy.

Gradually add 120 grams of seed oil (corn oil) while continuing to whisk with an electric mixer.

Ensure the oil is incorporated slowly to prevent separation.

Add the ricotta, milk, and coffee mixture to the egg and sugar mixture and blend well.

Gradually add 350 grams of flour and 16 grams of baking powder, mixing gently to keep the batter soft.

Grease and flour the bundt pan instead of using parchment paper for a traditional crust.

Pour the batter into the prepared bundt pan gently to avoid deflating the mixture.

Decorate the top with chocolate chips, sugar granules, pistachios, hazelnuts, and coffee beans.

Preheat the oven to 180°C (356°F) and bake for 45-50 minutes.

Once baked, do not invert immediately; let it cool in the pan before removing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens