Ingredients :
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
3 large eggs
1 15 oz. container whole milk ricotta
1 teaspoon vanilla extract or vanilla bean paste
1 stick unsalted butter, melted and cooled to lukewarm
Nutella, to taste
confectioners sugar, optional
Instructions:
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Preheat an oven to 350 degrees.
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Spray a 9-inch cake pan with non-stick cooking spray and set aside.
3) In a medium bowl, sift the flour, sugar, baking powder and salt and set aside.
4) In another larger bowl, combine eggs, ricotta, vanilla extract, and butter. Using a handheld whisk, blend these ingredients until combined.
5) Slowly add the dry ingredients with the wet ingredients and using a rubber spatula, mix well, just until combined.
6) Add batter into cake pan and spread evenly.
- Microwave the Nutella for just about 20 seconds. Using two coffee spoons, drop spoonfuls of Nutella on top of the cake and spread just a bit. (You can also opt to just leave the spoonfuls as is and not spread them out.) *See tip below.
8) Bake for about 48 to 50 minutes, or until golden brown. You can test for doneness by inserting a toothpick until it comes out clean.
Remove from oven to cool before dusting with confectioners sugar, if using, then slice.
*Tip: I microwave the Nutella for just a few seconds. I do this so that the Nutella is not too heavy/solid and risk it dropping to the bottom of the pan. You can also skip this step and just mix the Nutella with a fork really well to loosen it up a bit.