Lemon and ricotta cake: so soft it'll melt in your mouth
published on 14 July, 2018 at 16:46
Ingredients:
3 eggs
90 gr sugar
300 gr lactose-free ricotta
2 tablespoons rice oil
50 gr rice flour
30 gr lemon juice
Zest of a lemon
Preparation:
Divide the eggs and whisk the egg whites. Then whip the egg yolks with the sugar, add the oil, the ricotta cheese, the lemon peel and the juice. Mix well. Then add the flour and egg whites. Stir and pour the mixture into an 18 cm cake tin covered with parchment paper. Bake at 170 degrees for 40 minutes (preheated).
Source: https://www.youtube.com/watch?v=7Dpr-NYKWx8
3 eggs
90 gr sugar
300 gr lactose-free ricotta
2 tablespoons rice oil
50 gr rice flour
30 gr lemon juice
Zest of a lemon
Preparation:
Divide the eggs and whisk the egg whites. Then whip the egg yolks with the sugar, add the oil, the ricotta cheese, the lemon peel and the juice. Mix well. Then add the flour and egg whites. Stir and pour the mixture into an 18 cm cake tin covered with parchment paper. Bake at 170 degrees for 40 minutes (preheated).
Source: https://www.youtube.com/watch?v=7Dpr-NYKWx8
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