- 2½ tbsp instant coffee
- 2 cups (230g) unbleached flour
- 3 tsp Baking powder
- 1/3 cup (75g) softened butter
- 1¼ cup (125g) cane sugar
- 1 cup (250g) ricotta
- 2 eggs
- ½ cup (125ml) milk
- A few drops of vanilla
Preheat oven at 375F (190C).
Dissolve coffee in 1½ tbsp hot water. Keep aside.
In a medium size bowl, sift flower and baking powder. Keep aside.
In a large bowl, cream, with a fork, butter and sugar together.
Add ricotta and mix well.
Add eggs and milk and beat until blended.
Add flour and baking powder and beat until just blended.
Transfer half of that mix in the medium bowl where you had put the flour and baking powder and mix it with the coffee. Stir well until the dough is completely brown.
In the other half, add a few drops of vanilla mixed with 1½ tbsp of water and mix well.
In a non stick tube cake pan (or a regular one that you will generously butter) with a removable bottom, pour alternating spoonfuls of both mixtures and run a skewer through the mixture to create some marbling.
Bake for about 45 minutes. Cool in the pan for some 15 minutes, then remove and transfer on a rack to let it cool completely.
Have you tried this recipe? Feel free to share your thoughts or experiences!
