RICOTTA CAKE WITH LEMON ZEST
This delightful ricotta cake with a hint of lemon zest combines the rich, creamy texture of ricotta cheese with the bright, citrusy notes of fresh lemon. The result is a moist and flavorful dessert that balances sweetness with a subtle tang.
Ingredients:
4 eggs
500g sheep’s milk ricotta
300g cow’s milk ricotta
130g sugar
30g cornstarch
100g chocolate chips
Lemon zest to taste
Powdered sugar (for decoration)
Preparation:
1. Preheat oven to 175°C/350°F. Line the bottom of the 20cm springform with parchment paper.
2. In a large bowl, beat the eggs and sugar.
3. Add both types of ricotta and lemon zest, mix well.
4. Add the cornstarch and mix in the chocolate chips.
5. Pour the mixture into a springform and bake for 75 minutes.
6. Let cool completely.
7. Sprinkle with powdered sugar and serve.
