Ricotta cake

By GialloZafferano · 60 min

Ingredients

Instructions

1. Drain the ricotta in a sieve for at least 30 minutes.
2. In a bowl, whisk the eggs and sugar until the mixture doubles in volume, then add the oil.
3. Flavour with the grated zest of an untreated lemon.
4. Soften the drained ricotta by stirring it, then mix it into the batter.
5. Add the sifted flour and baking powder. Mix until smooth and lump-free.
6. Butter and flour a 22 cm (8.66-inch) mould, pour in the batter and level the surface with a spatula.
7. Bake in a preheated static oven at 180°C (356°F) for 45 minutes, adjusting temperature and time to your oven.
8. Before removing it, do a toothpick test to check it is cooked through.
9. Let it cool in the mould, then unmold and dust with powdered sugar if desired.

Summarized from GialloZafferano's video. Watch it for the details.

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