Translated from the Dutch website carolabaktzoethoudertjes.nl
Ingredients:
- 1 cup of ricotta (250 gram) at room temperature
- 250 gram flour, sifted
- 1 extra tablespoon of flour
- 125 gram butter at room temperature
- some extra butter for the cake tin
- 250 gram sugar
- 3 eggs at room temperature
- 4 teaspoons baking powder
- grated peel of 1/2 lemon
- 1 package frozen summer fruit (or fresh when available)
- 1/4 teaspoon salt
- icing sugar
- 19 cm cake tin
- spatula
- mixer
- aluminum foil
Pre-heat the oven at 175 C. Butter the cake tin and coat with a bit of flour.
Mix the butter and sugar shortly. Add the ricotta, salt and grated lemon peel and mix together until it gets a creamy consistency. Add the first egg, and mix until the egg has been fully incorporated, then add the 2nd and after that the 3rd egg in the same way.
Add the sifted flour and the baking powder and carefully mix it through the dough with a spatula.
Put 3/4 of the fruit mix in a bowl and add the table spoon of flour to it. Mix the flour through the fruit until it’s covered. This will make sure your fruit does not sink to the bottom of the cake while baking.
Mix the fruit mix through the ricotta & flour mix with your spatula, and put it in the cake tin. Put the left over 1/4 of fruit over the top of the mix in the tin.
Bake the cake for 60-70 minutes. Before taking the cake out of the oven, check with a skewer whether it’s done on the inside. If after about 50 minutes your cake is getting too dark, cover the top with some aluminum foil.
Take the cake out of the oven and let it cool for at least 15 minutes before taking it out of the cake. Let the cake cool off further out of the cake tin.
Before serving, cover with a thin layer of icing sugar. Eet smakelijk!
This recipe is in metric measurements. For cooking conversions and equivalents, see Basic cooking/kitchen tips in the menu.
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