WHOLE WHEAT RICOTTA AND CINNAMON CAKE or TORTA INTEGRALE CON RICOTTA E CANNELLA

Whole Wheat Ricotta and Cinnamon Cake

My family, or at least parts of it, starts the day with an Italian style sweet breakfast and as I really don’t trust the healthiness of the stuff/ingredients they put into the cakes and cookies that are on sale in most shops (yes, I do buy them sometimes but I try to avoid it as much as possible) I bake a lot, everyday cakes and cookies that are good to eat but still have something healthy over them, like substituting half of the flour with whole wheat flour and using ingredients that I feel that I have some sort of control over. I like using butter which maybe not that healthy but I am of the opinion that real butter is always better than processed fats, I just don’t use as much of it instead. I try to use unrefined sugar and not that much of it but it is useless to make un-sweet cakes in this house, it is like throwing them away right from the start so I use as little as they allow me if you know what I mean. Which means quite sweet, I don’t have any health fanatics in my family but to be honest I am quite happy with that, never liked too much of anything.
This is a quite popular cake here, the ricotta makes it moist, the whole wheat gives it body and the cinnamon the final flavour touch!

Whole Wheat Ricotta and Cinnamon Cake

WHOLE WHEAT RICOTTA AND CINNAMON CAKE or TORTA INTEGRALE CON RICOTTA E CANNELLA

5 large eggs
300 ml/1,25 cup sugar
150 g/5,3 oz fresh ricotta that you have passed through a sieve
100 g/3,5 oz salted butter, melted (you can use rice or granola oil if you want but then remember to add a pinch of salt)
250 ml/1 cup whole wheat flour
250 ml/1 cup flour
1,5 tsp baking powder
1 tsp ground cinnamon

– Whisk eggs and sugar fluffy and then add the melted butter, stir until completely mixed.
– Add the ricotta and mix well.
– Add the flours, preferably by sifting but whole wheat usually gets stuck in the sifter, baking powder and cinnamon. Stir until smooth.
– Pour the batter/dough into a greased and breaded cake tin, I use a round one ⌀ 23 cm/9 in and 6 cm/2,36 in high and bake in a pre-heated oven (175°C/350°F) for 30-35 minutes. To get the best result, you better do the toothpick test!

Whole Wheat Ricotta and Cinnamon Cake

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