An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (16)
Ancient Roman Cake
NUTRITION · PER SERVING110M COOK
CAL 23%·PRO 13%
CARBS 55G49% OF CAL
1G FIBER0G ADDED0G INTRINSIC29G OTHER25G TOTAL SUGAR
FAT 25G50% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian cake with a buttery shortbread base, jam center, and fluffy ricotta topping. Rich, creamy, and elegant despite simple ingredients. A classic Roman cake ideal for a special dessert.
dessertitalianbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups pastry flour ((260 grams))
- ½ cup granulated sugar ((100 grams))
- 1 teaspoon baking powder
- 1 pinch salt*
- ¾ cup + 2 ¼ tablespoons butter (softened) ((200 grams))
- 1 large egg (room temperature)
- ¼-½ cup strawberry jam ((80-160 grams))
- 1 cup ricotta cheese ((250 grams))
- 2½ tablespoons powdered/icing sugar
- 1-2 tablespoons milk (for brushing the dough)
- 2-3 tablespoons powdered/icing sugar (for dusting)
At a glance
PER SERVING · TIME 110M
CAL 23%·PRO 13%
CARBS 55G49% OF CAL
1G FIBER0G ADDED0G INTRINSIC29G OTHER25G TOTAL SUGAR
FAT 25G50% OF CAL
14G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 198mg
- Total sugar
- 25g
- Added sugar
- ≥17g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 144mg
- Calcium
- 91mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.