BUNDT CAKE WITH RICOTTA AND LEMON
INGREDIENTI
230 g of Molino Rossetto “Veneta” flour
3 eggs
250 g of goat, cow or sheep ricotta cheese
1 case of Molino Rossetto baking powder
organic lemon zest
2 tablespoons of lemon juice
150 g of sugar
Icing sugar
PREPARAZIONE
In a bowl whip with electric hand mixer eggs with sugar until the mixture will be clear, foamy and voluminous. Add lemon juice and zest. Add little by little sifted flour with baking powder and in the end ricotta cheese.
Pour the mixture in a greased and floured mould and bake in preheated oven to 180°C for 40 minutes or so and 5 minutes in turned off oven.
Let it cool completely before removing from the mould.
Wait on sprinkled with icing sugar.
Recipe by My Ricettarium.
