Oatmeal Cake with Fruit and Ricotta

Since the cake contains ricotta, yogurt, and fresh fruit, it will stay fresh and juicy for a long time. The only problem is that it probably wont last a few days because it is so delicious and tempting that you will devour it in no time.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 100 g Wheat flour, white, multi-purpose

  • 100 g Flour, oat

  • 110 g Sugar, brown

  • 2 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • 1 teaspoon Spices, cinnamon, ground

  • 1 pinch Salt, table

  • 250 g Cheese, ricotta

  • 120 ml Yogurt, plain, from skimmed milk

  • 3 pieces Egg, fresh

  • 60 ml Butter, unsalted

  • 1 teaspoon Lemon zest, fresh

  • 500 g Raspberries

  • 1 handful Walnuts

  • 2 spoons Sugar, brown

Steps

  1. Preheat the oven to 175 degrees Celsius. Lightly grease the bottom and sides of a round springform pan (23 cm in diameter) with butter and line it with parchment paper. Sort the fruit, rinse it quickly under running water if necessary, and drain well.

  2. Sift the all-purpose flour into a bowl and mix it with oat flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. In another bowl, whisk together the ricotta, eggs, yogurt, melted butter, and grated lemon zest using a hand whisk or an electric mixer. Once you have a smooth mixture, add the dry ingredients. Mix well until all the ingredients are combined and you get a thick batter. Fold in half of the fruit and all the nuts.

  3. Pour the batter into the prepared pan and spread it evenly with the back of a spoon or spatula, smoothing the top. Sprinkle the remaining fruit on top and gently press it halfway into the batter with your fingers. Sprinkle brown sugar over the fruit. Place the pan in the preheated oven for 35 to 40 minutes. The cake is done when a toothpick inserted into the center comes out clean.

  4. Let the baked cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Serve the cooled cake on a nice plate or platter and pair it with a warm or cold beverage.

Nutrition Information (Per 100g)

  • Calories: 369.89 kcal
  • Fat: 2.76 g
    • Saturated Fat: 0.31 g
  • Carbohydrates: 78.34 g
    • Sugars: 32.57 g
  • Protein: 7.37 g
  • Fiber: 2.76 g

Advice

Instead of fresh fruit, you can use frozen fruit, and ricotta can be replaced with regular or albumin cottage cheese.