Ricotta and lemons cake, a tasty dessert to prepare with our simple recipe!
Ricotta and lemons are the inevitable ingredients of the most famous Neapolitan confectionery preparations and are also the protagonists of the ciambellone recipe that we propose in this appointment of the column.
If you are looking for a traditional dessert that is suitable for breakfast everyday and that contains all the typical flavor of the southern lands, the ricotta and lemon cake, served in the best bars of the Amalfi coast and beyond, is what it does to you.
With this soft sweet the aromaticity of the lemons is exalted to the best, but also the fragrance that gives it ricotta.
Ingredients
- 300 gr ricotta of sheep
- 3 eggs
- 1 large lemon not treated
- 150 gr sugar
- 3 tablespoons of fresh whole milk
- 120 gr flour 00
- 50 gr potato flour
- 1 baking powder cake sachet (16 gr)
- 1 spoon of lemon juice
- a pinch of salt
- a knob of butter and a little flour for the mold
Prepare the dough
Sift the ricotta in a bowl, then add the milk and work it all with a wooden spoon. Separately, whisk the egg yolks with the sugar whisk until they become very frothy. Add the ricotta cream to the eggs, taking care not to disassemble the mixture too much, mixing everything well.
Bake the donut
Flavor the ciambellone mixture with lemon juice and zest, then add the flour sifted together with the baking powder. Separately, whisk the egg whites with a pinch of salt and also incorporate moving from top to bottom. After buttered and floured the pan, pour the mixture obtained and bake a 170 ° for 40 minutes about (static oven).
Notes from the cook
Garnished with a sweet icing of icing sugar and lemon juice, it will be the perfect mid-afternoon snack.
