Easy to Make Ricotta Crumble Cake (Italian Sbriciolata alla Ricotta)

This easy to make and so delicious crumble cake is filled with delicate ricotta and a touch of orange flavor

This soft and buttery Italian ricotta crumble cake (Italian sbriciolata) is filled with delicate and soft ricotta and a hint of orange flavor. 

This easy recipe is perfect for all those times you would like a yummy dessert in no time. 

Great for breakfast next to your coffee or cup of tea, for a snack, or tea time. 

This recipe will only need about one hour of your time,  from start to finish, with simple ingredients, very little effort,  and no special baking skills whatsoever.

Seriously, it's a great recipe that anyone can!

For the crumble, you can use a food processor, which makes things super fast. 

Or like I did, place the ingredients in a medium bowl and just use a pastry cutter, a knife, or your fingers to cut the cold butter into small pieces and mix it with the rest of the dough dry ingredients (flour, sugar, salt, baking powder, and 1 large eggs). 

Press about 2/3 of the crumble to the bottom of the baking pan, add the ricotta cheese mixture to the top of the crumble crust,  and finish with the rest of the crumble on top of the cake. 

Please note: for best results, make sure to pinch the dough between your fingers when adding the crumble mixture to the top to make coarse crumbs and get the top like mine. 

45 minutes in the oven, and voila! A big fat slice of this ricotta crumb cake can be on your plate.

Let cool on a wire rack and store in an airtight container or tightly wrapped in plastic wrap,  in the refrigerator for up to 4 or 5 days. 

Ready to try it too? Happy baking.

VIDEO RECIPE:

Other Traditional Italian cake or Italian desserts recipes you might like:

Italian Torta della Nonna (custard filled tart)

Italian Cream Stuffeed Cannoncini (cream horns)

Fresh Berries and Ricotta Tart

Berry Custard Pastries

Italian Almond Cookies

Italian Panna Cotta

Italian Granita al Limone

Italian Torta Paradiso 

Italian Cream-Stuffed Bomboloni

Camille - Italian Carrot Half Dome Cakes

Sardinian Pardulas Dessert

PRINTABLE RECIPE CARD: Easy Ricotta Crumble Cake (Italian Sbriciolata alla Ricotta)

Ricotta Crumble Cake

Yield: 6 to 8

Author: Manuela Mazzocco

Prep time: 15 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 15 M

This easy to make and so delicious crumble cake is filled with delicate ricotta and a touch of orange flavor

Ingredients

For the crumble:

• 2 1/2 cups (300 gr) all-purpose flour
• 1/2 cup (100 gr) sugar
• 1 pinch salt
• 1 teaspoon baking powder
• 1 egg
• 6 oz (175 gr) unsalted butter, cold and cut in small cubes

For the filling:

• 16 oz (450 gr) whole milk ricotta, well drained
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 orange, zest
• 1 large egg
• powdered sugar, to sprinkle on top (optional)

Instructions

1. In a large bowl, add the flour, sugar, salt, baking powder, 1 egg, and butter (cold from the refrigerator and cut in small cubes).
2. Cut the butter into the other ingredient with a pastry cutter or your pinch with your fingers until you get a crumbly dough. Store in the refrigerator for at least 15 minutes while you prepare the filling.
3. Preheat the oven to 350F
4. In a large bowl, add the ricotta (well drained), sugar, egg, vanilla extract and finely grated zest of 1 orange. Mix well.
5. Grease and/or line with parchment paper a 9 (or 10 inch) round pan.
6. Add about 2/3 of the crumble dough, cover the bottom of the pan and press down gently.
7. Pour the ricotta filling and level.
8. Top with the remaining dough. pinching it in pieces between your fingers.
9. Bake at 350F for about 45 minutes until lightly golden on top. Sprinkle with powdered sugar and enjoy.
10. Store in the refrigerator any leftovers.

Did you make this recipe?

Tag @cookwithmanuela on instagram and hashtag it #cookwithmanuela

Created using The Recipes Generator

o