Ricotta And Lemon Cake (Torta Di Ricotta E Limone) - Dolci (Dessert)

1. 1

   Heat oven to 180 C or 160 C if using a fan.

2. 2

   Beat butter and sugar together until fluffy.

3. 3

   Add the egg yolks mixing well after adding each one.

4. 4

   Add the lemon zest and ricotta to the butter/sugar mixture and mix well.

5. 5

   In a separate very clean bowl (you can rub a cut lemon on the surface of the bowl to ensure there is no leftover residue), beat egg whites to stiff peaks.

6. 6

   Add a spoonful of the egg white to the ricotta mixture and incorporate.

7. 7

   Fold the rest of the egg whites into the ricotta mixture.

8. 8

   Fold the flour, baking powder, and salt into this mixture.

9. 9

   Pour into the pan.

10. 10

    Bake 35 minutes or until risen, firm to touch, and golden brown.

11. 11

    Remove from the oven and cool 1 hour in the tin before removing. Dust with icing sugar before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.