Ricotta is not a cheese but a dairy product, a derivative of milk that is marketed fresh, without aging.
In Lazio, we traditionally make a lot of different cakes or tarts with this ingredient.
For breakfast, on the other hand, there is this easy, super-fast, and very successful recipe.
Ricotta cake
- Preparation time: 60 minutes
- Ingredients for a 9.5-inch mold
- Difficulty: Easy recipe
- Ingredients
- 11 oz (300 grams) of ricotta
- 7 oz (200 grams) of all purpose flour
- 3 eggs
- 5 oz (160 grams) of sugar
- 3 oz (80 grams) of seed oil
- 1 tablespoon (16 grams) of baking powder
- 1 pinch of salt
- Grated peel of ½ lemon
- Butter and flour to taste
- Instructions
- Preheat the oven at 350°F.
- Sift the ricotta into a bowl and mix it with the sugar. Combine the eggs yolks, salt, and sifted flour with baking powder. Add the grated lemon peel.
- Beat the egg whites until stiff and add them to the mixture.
- Pour the mixture into a greased and floured donut mold.
- Decorate with sprinkles.
- Bake for about thirty-five to forty minutes.
Tips to ensure the success of the dish:
- It is best to buy ricotta the day before and leave it in the refrigerator in a colander over a bowl to make it loose liquid.
- Whipped egg whites should be added in three batches. In the first, mix vigorously to make the dough fluffier. The following two times, mix more and more gently so as to not dismantle it.
- The cooking time is indicative because each oven cooks differently.
