Ricotta and Lemon Cake (Torta di ricotta e limone) – Dolci (Dessert)

Ingredients

• 175
  
  grams butter, room temperature
  
• 175
  
  grams caster sugar
  
• 3
  
  extra large eggs (200 grams), carefully separate the white from the yolk and keep in sepa-rate containers covered with cling film until room temperature
  
• 3
  
  lemons, zested
  
• 250
  
  grams ricotta
  
• 120
  
  grams cake or 00 flour
  
• 10
  
  grams baking powder
  
• 1
  
  pinch salt
  

Directions

1. Heat oven to 180 C or 160 C if using a fan.
2. Beat butter and sugar together until fluffy.
3. Add the egg yolks mixing well after adding each one.
4. Add the lemon zest and ricotta to the butter/sugar mixture and mix well.
5. In a separate very clean bowl (you can rub a cut lemon on the surface of the bowl to ensure there is no leftover residue), beat egg whites to stiff peaks.
6. Add a spoonful of the egg white to the ricotta mixture and incorporate.
7. Fold the rest of the egg whites into the ricotta mixture.
8. Fold the flour, baking powder, and salt into this mixture.
9. Pour into the pan.
10. Bake 35 minutes or until risen, firm to touch, and golden brown.
11. Remove from the oven and cool 1 hour in the tin before removing. Dust with icing sugar before serving.