Ricotta Cake
Ricotta cake is a light, butter- and oil-free breakfast cake—or a wholesome, energy-boosting snack! Try it with my quick and easy recipe.
Ricotta Cake
Ingredients
- 400 g ricotta
- 200 g granulated sugar
- 250 g flour
- 3 eggs
- zest and juice of half a lemon
- 1 packet of yeast
Directions
Beat the sugar with the egg yolks until a light, fluffy cream forms.
Then add the grated zest and the juice of half a lemon and continue beating.
Mash the ricotta with a fork and add it to the mixture.
Beat the egg whites until stiff peaks form.
Combine the sifted flour and baking powder, and once the mixture is smooth, fold in the egg whites, gently mixing with a spatula from the bottom up.
Pour the mixture into a buttered and floured cake pan and bake at 180° C for 45 minutes to 1 hour.
Finally, remove the cake from the oven and let it cool on a wire rack.
Before serving, dust with powdered sugar.
