Torta Di Limone E Ricotta – a delicious recipe with butter, granulated sugar, ricotta cheese, eggs, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Grease a 9 inch round cake or springform pan. Line the bottom with parchment or waxed paper. Grease the paper. Dust with flour. Set aside. Preheat the oven to 350 degrees.
2
Cream the butter and sugar together until smooth. Beat in the ricotta.
3
Beat in the egg yolks, one at a time. Ass 2 Tbl of the flour, and the lemon zest and juice. Sift the baking powder into the ramaining flour and beat into the batter until well blended only.
4
Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
5
Turn the mixture into the prepared cake pan. Bake for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a rack to cool. Dust the cake generously with confectioner's sugar before serving.
599
kcal
Calories
26
g
Fat
78
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup butter, 3/4 cup granulated sugar, 1/3 cup ricotta cheese, 3 eggs, separated, and more.
Yes, Torta Di Limone E Ricotta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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