175g butter, burro
175g sugar, zucchero
250g ricotta
3 eggs, uova
zest of 3 lemons, scorza di 3 limoni
175 g flour, farina
2 tsp baking powder, 2 cucchiaini di lievito per dolci
Beat the sugar and butter together in a big bowl until you have a pale and fluffy mix, then beat in the egg yolks until fully incorporated.
Add the ricotta and lemon zest.
Whisk the egg whites until they form stiff peaks. Fold these into the mix one third at a time, then sift the flour and baking powder into the base.
Pour the mix into a greased 20cm cake tin and bake at 180 degrees for 45 minutes.
175g sugar, zucchero
250g ricotta
3 eggs, uova
zest of 3 lemons, scorza di 3 limoni
175 g flour, farina
2 tsp baking powder, 2 cucchiaini di lievito per dolci
Beat the sugar and butter together in a big bowl until you have a pale and fluffy mix, then beat in the egg yolks until fully incorporated.
Add the ricotta and lemon zest.
Whisk the egg whites until they form stiff peaks. Fold these into the mix one third at a time, then sift the flour and baking powder into the base.
Pour the mix into a greased 20cm cake tin and bake at 180 degrees for 45 minutes.
Sbattere lo zucchero ed il burro fino a formare una crema. Aggiungere i rossi d'uovo uno per volta, la ricotta e la scorza di limone. Incorporare gli albumi montati a neve ben ferma. Infine incorporare la farina ed il lievito senza smontare il composto di base.
Cuocere in una teglia rotonda di 20cm di diametro, in forno caldo a 180 gradi per 45 minuti. Aspettare 10 minuti prima di sformare.
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