Italian Ricotta Crumble Cake

Instructions

1. Step 1

   Preheat the oven to 180°C. Line the bottom and sides of a 20 cm springform pan with baking parchment.

   Cookware: baking parchment, oven, springform pan

2. Step 2

   Whisk the flour, granulated sugar, baking powder, and salt together in a mixing bowl.

   Ingredients used: 240.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 100.0 gr Granulated Sugar, 1.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Add the cold butter and rub it into the dry mixture with your fingertips until coarse crumbs form.

   Ingredients used: 130.0 gr Butter

   Cookware: mixing bowl

4. Step 4

   Add 1 egg and 5 ml vanilla extract. Mix just until moist crumbs and small clusters form without kneading the dough smooth.

   Ingredients used: 1.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, Silicone spatula

5. Step 5

   In a clean bowl, whisk the ricotta, powdered sugar, cornstarch, remaining egg, remaining 5 ml vanilla extract, and orange zest until evenly combined.

   Ingredients used: 20.0 gr Cornstarch, 1.0 piece Egg, 5.0 gr Orange, 55.0 gr Powdered Sugar, 350.0 gr Ricotta Cheese, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

6. Step 6

   Scatter about two-thirds of the crumble mixture over the prepared pan and press it lightly across the bottom and about 2 cm up the sides. Spread in the ricotta filling, then scatter the remaining crumble evenly over the top.

   Cookware: Silicone spatula, springform pan

7. Step 7

   Bake for 35–40 minutes, until the top is golden and the center is set rather than liquid; the filling should reach at least 74°C.

   Timer: 35 min (fixed)

   Cookware: oven, springform pan

8. Step 8

   Place the cake in its pan on a wire rack and cool for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: springform pan, wire rack

9. Step 9

   Release the pan and let the cake cool on the rack for at least 30 minutes before slicing.

   Timer: 30 min (fixed)

   Cookware: springform pan, wire rack