Lemon ricotta cake. Easy recipe from Special Food.
In the kitchen, the dairy-citrus combination may seem a bit risky to many, but when it comes to desserts it is actually a winning combination that gives life to delicate, fragrant and fresh-tasting cakes and desserts, which few know. resist! I often experiment with it, as in the case of the lemon ricotta cake, a sweet that melts in your mouth, ideal both as a dessert at the end of a meal, as a snack or as a dessert for tea time.
To make it we will need two lemons (naturally untreated) of which we will use the grated rind, and fresh or packaged ricotta. I recommend that vaccine, more delicate and particularly suitable for this cake. These will be the main ingredients, which will make the dough creamy, moist and with an intense aroma. The recipe is very easy and quick to prepare: a few steps and in less than 10 minutes we will have our dough ready to bake.
The lemon ricotta cake is ideal for any time you want a fresh and light-flavoured cake. If we prepare it in the cold season, we can keep it out of the fridge for a couple of days, covered with cling film, while in the summer it should be kept in the fridge in an airtight container, where it will keep for even 4 days. Now let’s see how to prepare it together: please, if you try it let me know if you liked it!
Preparation time: 10 min
Cooking time: 45 min
Ready in: 55 min
200 grams of sugar
3 tablespoons of potato starch
1 sachet of vanillin (0.5g)
100 gr of ricotta
the grated peel of 2 lemons
icing sugar as needed to decorate
Preparation of lemon ricotta cake
In a bowl, whisk the egg whites and in another pour the egg yolks and mix them with the sugar using an electric whisk.
We add the potato starch, the vanillin and mix again.
We also add the ricotta and incorporate it with the electric whisk.
Now add the grated peel of the two lemons and then gradually incorporate the whipped egg whites, stirring gently.
Pour the mixture into a 23 cm diameter mould lined with parchment paper and bake in a preheated oven at 180 ° C for about 45-50 minutes, or in a static oven at 190 ° C for the same time.
Once cooked and taken out of the oven, let our lemon ricotta cake cool slightly and then decorate it with icing sugar.