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.
Ingredients:

• 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

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A tea-time, Cake, Ricotta, Vegetarian Food
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