Creamy fluffy Ricotta and Lemon Cake without flour.
A sweet and very soft cake with ricotta cheese in the dough, lemon juice and no flour. The mousse-type ricotta cake with lemon is a very simple recipe to make, a cake that is prepared in no time and has a soft and moist consistency.
Grazie a Mario Marziani for this recipe!
400g of fresh ricotta; 3 whole eggs at room temperature; 130g of granulated sugar; grated zest of a lemon; juice of one lemon; 50g of rice flour or starch; 1 cup of Greek yogurt; 10g of baking powder
To make this creamy and delicious ricotta and lemon cake, start by buttering and flouring a 22 cm diameter cake tin.
In a bowl, beat the egg yolks with the granulated sugar and the lemon zest until you get a frothy mixture.Add the fresh ricotta, the white yoghurt, the lemon juice and whisk everything until you obtain a homogeneous mixture without lumps. Add the rice flour or starch, the yeast, mix everything and finally incorporate the egg whites previously whipped until stiff with a pinch of salt with a movement from the bottom up. Pour the mixture into the springform pan, if possible, and bake the cake in the static oven at 170° for about 50 minutes. Once the cake is finished with baking, turn off the oven, open the oven door slightly and leave the cake in the hot oven for another 10 minutes. Once taken out of the oven and left to cool, place the cake on a serving plate and sprinkle it with icing sugar and decorate it with lemon slices. At this point your creamy and delicious ricotta and lemon cake will be ready to be enjoyed.