Ricotta Marble Bundt Cake
This Ricotta Marble Bundt Cake is a delightful treat for cozy autumn days! Made with ricotta, cocoa, and a hint of cinnamon, this moist and flavorful cake is swirled with different colored batters, including a rich Nutella layer, making it perfect for a comforting, seasonal dessert.
Ingredients
- 280 g ricotta
- 3 large eggs
- 200 g sugar
- 150 g farina 00
- 50 g potato starch
- 20 g cocoa powder (amaro)
- 1 teaspoon vanilla extract
- 80 ml seed oil
- 1 sachet baking powder
- Cinnamon to taste
- Nutella to taste
- Red food coloring
Instructions
- Whip ricotta and sugar using an electric whisk until smooth. Add eggs and incorporate.
- Mix in the oil, vanilla, and cinnamon. Gradually add the farina, potato starch, and baking powder, stirring to get a smooth mixture.
- Divide the dough into three parts: leave one part plain, mix cocoa powder into the second part, and add a few drops of red food coloring to the third part.
- Butter and flour a bundt mold, then alternate spoonfuls of each dough in the mold. Add some Nutella as you layer the batters.
- Bake in a preheated oven at 180°C (static mode) for 40 minutes.
- Let cool and enjoy!
Notes
- For a more intense flavor, add more Nutella between layers.
- Ensure the cake is fully cooled before slicing to maintain the marble effect.
- Use high-quality cocoa powder for a richer taste.