ingredients
1 tablespoon (s) of almond sliver
1 tablespoon (s) of Olive Oil
Lemon zest (s)
lemon juice
40 g. from Maizena
200g. almond powder
120g. sugar
250 g. from Ricotta
3 Egg
Turn on your oven and let it preheat to a temperature of 180 ° Celsius (thermostat 6).
Take a salad bowl and break the whole eggs.Whisk them until they turn white and you get a frothy liquid.Then add the powdered sugar and the vanilla sugar and mix everything.
Now add the Ricotta Galbani to your preparation and mix again vigorously until you get a smooth, creamy paste.
Little by little, add the flour to your preparation, taking care to mix well as you go along to prevent the formation of lumps.
Then add the almond powder and the cornstarch, continuing to stir.
Finally, add the lemon juice, lemon zest and olive oil.
generously whisk with a whisk or an electric mixer to combine all the ingredients of your Italian ricotta cake recipe.
Continue stirring until you obtain a smooth and homogeneous dough.
Take your pie pan or cake pan and pour your preparation into it.
You can butter the edges as well as the bottom to make demolding easier once the cooking is finished.
Sprinkle your dough with a few slivered almonds that will decorate your Italian cake.
Bake your ricotta cake for about 50 or 60 minutes at 180 ° Celsius.
Regularly check its doneness by pricking it to the core with a toothpick or fork.
Once baking is completed, allow your cake to cool and then unmold carefully so as not to break it.Your delicious Italian recipe is ready!
