So yes, with the recent events we haven’t been updating Spiritasty so often unfortunately. I recently discovered that having a baby can be quite overwhelming, especially during the first month when you hardly find time to feed yourself or to take a shower! But, Liam is now 1 month and a half so I’m trying to get back on track, piano piano like they would say in Italian. 🙂
Since time is running out pretty fast with a baby, I will be focusing (more than ever!) on QUICK and EASY recipes, yet delicious is always our goal. So here is one, inspired by a famous Sicilian recipe: a mini ricotta cake with rum and chocolate chips.
Easy ricotta cake with rum
Ingredients for 2 mini springforms of ø 10,5cm (or double the ingredients for a big springform):
- 250 g of ricotta cheese
- 50 g of white sugar
- 1 egg
- chocolate chips
- 1 spoon of jam (orange or lemon is best)
- 2 spoons of rum
Preheat the oven to 180°C.
In a jar, mix cheese and sugar with a fork. Add the remaining ingredients and blend well.
Pour the mixture in two mini springforms previously oiled and bake in oven for about 50 minutes. Turn off the fan for the first 30 minutes then turn it on. When cooked it should have a nice brown colour but check cooking with a toothpick.
Tips: This cake without flour is a great recipe with 3 simple ingredients: ricotta cheese, sugar, egg and infinite potential with other ingredients! Try with rum-soaked raisins instead of chocolate chips, or rum-macerated lemon (or orange) zest for example!