PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
- 1 kg of ricotta fiorella from Saputo
- 250g sugar
- 100g flour 00
- 100g room temperature unsalted butter
- 6 eggs (egg yolks only)
- 1 envelope of vanilla and yeast together (Cucina della Nonna)
- Zest of one lemon
- Icing sugar
PREPARATION:
- Preheat oven at 360F
- With a hand mixer or stand mixer, beat butter sugar and vanilla yeast until well combined
- Add your egg yolks and whisk for 10 mins until nice and creamy
- Add your lemon zest and ricotta and beat well together
- Add flour with a spatula and mix together well
- Butter a 26 cm cake pan bake 360 for 1 hour
- Check for doneness with a cake thermometer
- Let cool and remove from the cake pan
- Dust with icing sugar before serving
