Lemon season has officially begun, and I'm offering you this incredibly soft and fragrant dessert. It's butter-free and oil-free, so it's perfect for getting back into shape after the Easter excesses. Its softness comes from fresh ricotta, and its fragrance comes from lemon juice and zest. As it bakes in the oven, your entire house will be filled with the scent of citrus. It takes very little time to make and will be gone in a flash!
In two bowls, separate the egg whites from the egg yolks (photo 1).
Beat the egg whites until stiff (they beat better if they're at room temperature). In another bowl, beat the egg yolks with the sugar, then add the ricotta, lemon juice, and grated lemon zest (photo 2).
Using a spatula, fold in the egg whites, moving from the bottom up. Finally, add the flour, starch, and baking powder (photo 3).
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Pour into a plum cake mould and bake at 180 degrees for approximately 30 minutes (photo 4).
For any further clarification or doubt about this recipe, you can write to me on my page penninonsolodolci .
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Michela IoliBakery, what a passion! Only sweet, healthy, and tasty!
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