A crumbly cake filled with ricotta and blueberry jam, easy and quick to prepare. The base is a quick shortcrust-like dough that is crumbled on top to achieve its characteristic crumbly texture.
Step 1 of 9: Preheat the oven in fan mode to 170°C.
Step 2 of 9: Prepare the shortcrust pastry: in a bowl combine the whole egg, egg yolk, sugar, sunflower oil, flour, and baking powder.
Step 3 of 9: Mix first with a fork, then continue working with your hands until you get a compact dough.
Step 4 of 9: Divide the dough into two parts: one part will be used as the base and the other will be crumbled on top.
Step 5 of 9: Press the part intended for the base into a 20 cm pan, compacting it well.
Step 6 of 9: Fill with a layer of ricotta and then a layer of blueberry jam.
Crumble the remaining dough over the filling so as to cover the surface.
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
Step 8 of 9: Bake in the preheated fan oven at 170°C for about 30 minutes, or until the surface is golden.
Step 9 of 9: Remove from the oven, let cool slightly, and serve.
| Average values | Per serving90 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 968 kJ231 kcal | 1,072 kJ256 kcal |
| Fat | 4.3 g | 4.76 g |
| of which saturated fatty acids | 2.19 g | 2.43 g |
| Carbohydrates | 42.64 g | 47.25 g |
| of which sugars | 16.36 g | 18.13 g |
| Fibre | 0.99 g | 1.1 g |
| Protein | 7.69 g | 8.52 g |
| Salt | 0.06 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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