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.
Preheat the oven in fan mode to 170°C.
Prepare the shortcrust pastry: in a bowl combine the whole egg, egg yolk, sugar, sunflower oil, flour, and baking powder.
Mix first with a fork, then continue working with your hands until you get a compact dough.
Divide the dough into two parts: one part will be used as the base and the other will be crumbled on top.
Press the part intended for the base into a 20 cm pan, compacting it well.
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.
Bake in the preheated fan oven at 170°C for about 30 minutes, or until the surface is golden.
Remove from the oven, let cool slightly, and serve.
20 cm pan
Bowl
Fork
Recipe by @sabrina_abate, featured on Instagram by @foodiecooklab.
Italia, Toscana
| Energy (kcal) | 256.22 |
| Carbohydrates (g) | 47.25 |
| of which sugars (g) | 18.14 |
| Fat (g) | 4.76 |
| of which saturates (g) | 2.42 |
| Protein (g) | 8.51 |
| Fibre (g) | 1.09 |
| Salt (g) | 0.07 |
