Ingredients
Equipment
Method
- In a large mixing bowl, crack the eggs and add the sugar. Beat with an electric mixer or whisk for 3-5 minutes until pale and foamy.
- Add the ricotta to the mixture and mix until fully combined and smooth.
- Sift the flour into the mixture, pour in the milk, and sprinkle the lemon zest on top. Fold everything together gently until no dry flour streaks remain.
- Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.
- Pour the batter into the prepared pan and gently tap the pan to remove air bubbles. Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
- Let the cake cool completely in the pan on a wire rack. Lift it out using the parchment paper and cut into squares or diamonds.
- Dust with powdered sugar just before serving for decoration.
Nutrition
Calories: 190kcalCarbohydrates: 24gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 55mgSodium: 45mgPotassium: 130mgSugar: 14gVitamin A: 5IUVitamin C: 1mgCalcium: 10mgIron: 4mg
Notes
Let the ricotta come to room temperature for a smoother batter. You can swap ricotta with full-fat cottage cheese blended smooth, and feel free to use orange zest for a different flavor. Store the cooled cake in an airtight container to keep it fresh. Enjoy it as a snack, dessert, or special treat!
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