To prepare the soft ricotta and raspberry cake, melt the butter and let it cool. Jumbled upsugar, flour, baking powder and a pinch of salt. Whipwhisk the eggs, then add the ricotta, after having beaten it to make it creamy and smooth, and the grated zest of 1 lemon. Pour the mixture of eggs and ricotta on the mixture of sugar and flour and mix gently. It is important not to work too long. Incorporate finally the melted butter and transfer the mixture into a cake tin (ø 22 cm) lined with buttered and floured baking paper: pour it in layers and spread the raspberries between them and on the surface (180 g in total), so they don't break. bake at 180 ° C for 40-50 minutes. Let the cake cool down and serve with the remaining raspberries.
Are you a fan of melon and would you like to taste it in all courses? This recipe is for you, because it will allow you to appreciate your favorite fruit not only with Ham, in some starter, in a first or in one skewer, but even in a dessert! There soft melon cake is perfect for Breakfast and the snack, with its soft consistency and that fresh and delicate taste. It is also very easy to prepare and children will love it too!
Melon: which one to choose?
Of variety of melon there are many, the most suitable for the preparation of this cake are white melon, with clear and sweet flesh, caloric, melon Cantaloupe, oval in shape, with orange flesh and very fragrant, or the netted, from the warty gray-green rind with more or less intense grooves, and from the firm and orange pulp. For the preparation of the soft melon cake, specimens should be chosen at the right degree of ripeness: unripe would be tasteless and too ripe would make the dough watery.
In a bowl mix the sugar with the whips with the eggs. Add the butter at room temperature and sift the flour with the baking powder. Add it to the egg and butter mixture and keep stirring. Pour the milk slowly and mix it all together. In the meantime, clean the melon and cut it into small pieces. Grease a 24 cm diameter hinged pan, flour it and pour the dough into it. Add the melon pieces to the mixture, mix gently and bake at 180 degrees for about 40 minutes. Wait 20 minutes before turning out the cake.
Lactose intolerant? Oil can be used!
If you have problems with lactose intolerances, don't worry, this cake will look great even without the use of butter (and instead of ordinary milk you will put lactose free!). Then replace the 150 g of butter with 150 g of seed oil, sunflower oil or various is the same. Insert it immediately after whipping the eggs with the sugar and mix well. Then add the sifted flour with the baking powder, milk and melon slices. The result will be just as good!
In the tutorial you will still find some tips for an even tastier cake!
Intolerant to eggs or milk e vegans all, this article is for you. Let's prepare one cake delicious and perfect for breakfast without animal protein.
Vegetable alternatives in the cake
We assure you that an eggless cake can be made and even without butter it can be anyway very soft. Many use chia seeds to give elasticity to the compound because immersed in a liquid they become almost as gelatinous as egg white. In reality, even without this ingredient, you can prepare a soft and slightly moist cake that can be eaten simply with coffee or tea for breakfast, but which can also become the basis of a cake with cream … provided that the cream is also made without eggs. (If you are curious to try, here is the recipe for egg-free cream.) In fact, by mixing dry ingredients such as flour, yeast and cocoa, with liquid ingredients like vegetable milk (soy, almonds or coconut), oil and orange or lemonjuice, you will obtain a consistency very similar to that of a classic cake with eggs, milk and butter. The important thing is to always add a little bit of baking powder.
The choice of flour
You can use flour 0 or 00 for preparing cakes or even mixing these two with one rice or spelled flour. If you don't like very refined flours, use them the whole ones, but the result will be a slightly less fluffy and more rustic cake. If you choose the flour with the yeast inside you obviously won't need to add other leavening agents. The important thing is always sift very well both flour and yeast in order not to create lumps in the dough and to obtain a lighter and softer consistency.
The cakes "without"
Here, then, three recipes that we are sure you will like them and that have nothing to envy to a classic cake complete with all the ingredients.
Vanilla cake without eggs, butter and milk
To prepare this cake, separate the liquid ingredients from the powdered ones. And then in a bowl mix 230 g of soy milk and 100 g of seed oil and separately stir 230 g of flour 0, 160 g of brown sugar (or granulated) and half a sachet of yeast. Combine the two compounds by mixing them with a hand whisk and add vanilla berries or a spoonful of extract. Pour the mixture into a mold lined with parchment paper and cook at 180 ° for about 35 minutes.
Banana cake
Mash the pulp of three ripe bananas with a fork until it becomes a cream. Mix with half a cup of brown sugar and cinnamon in quantity (if you like). Add a cup of flour and baking powder (vegan if you want) well sifted and stir with a hand whisk. Also add chopped walnuts and hazelnuts coarsely and mix. Fill a not too large rectangular baking tray lined with parchment paper. bake at 170 ° for about 45-50 minutes.
Cocoa cake without eggs
Sift a sachet of yeast (vegan if you prefer) with flour 0 and 75 g of bitter cocoa and mix everything with 250 g of brown sugar. Separately stir 50 ml of seed oil with 380 ml of soy milk and half orange (or lemon) juice. Add the liquid mixture to the dry one and mix with a wooden spoon. Add some vanilla beans and then pour the mixture into a mold lined with parchment paper. Bake at 180 ° for about 30 minutes in a fan oven. If the cake is still too liquid inside, cover it with aluminum foil, select the baking from the bottom and keep it in the oven for another 5 minutes.
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