ReceptnaptárTorta di ricotta light (light lemon ricotta cake)
Light ricotta cake is a simple, citrusy bake from Tuscan and Roman patisserie: creamy ricotta, eggs and a little honey, baked without flour. This version is lightened, but keeps the silkiness of the traditional cake.
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Ingredients
Method
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- Preheat the oven to 170°C and line a 22 cm tin.
- Mix the ricotta smooth with the eggs, sweetener, cornflour, zests and vanilla.
- Pour into the tin and sprinkle with the almonds.
- Bake for 40-45 minutes, until the centre has just set.
- Once cooled, put it in the fridge; it keeps for 4 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Drain the ricotta well, or the cake will be watery.
- Don't bake it for too long: the centre should still wobble slightly, and it firms up as it chills.
- Let it cool completely in the tin before you take it out.
Frequently asked questions
Is it gluten-free?
Yes, if the cornflour is gluten-free.
How long does it keep?
In the fridge, 4 days.
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