Sardinian cakes with lemon and ricotta

Sardinian cakes with lemon and ricotta

How can I do?

With a fork, the ricotta with the sugar juqsu'à work to obtain a cream. The egg yolk, lemon zest and juice, then the flour and baking powder and mix.

Beat the egg whites until stiff and beat to incorporate.

Pour. In a loaf pan and bake at 180 ° C for 40 minutes, until the cake golden and a knife so dry Sprinkle with powdered sugar when the cake will be perfectly chilled.
  • 300g flour Bio

  • 300 g cane sugar blond

  • 300g fresh ricotta (sheep, if you find)

  • 3 organic eggs

  • 1 organic lemon

  • 16 g baking powder

  • Icing sugar for finishing

Total time: Preparation + cooking time: 40 min
Yield: 8 people

, , ,
[related_posts_by_tax format="thumbnails" image_size="medium" posts_per_page="9"]
Loading Facebook Comments ...

Add Comment