I believe I've already mentioned that I love Italy.
And I've already mentioned that Italian cuisine is my favorite cuisine.
And I may not have mentioned it yet, but I really, really like traveling.
And if there is something that is a bit difficult for me during this pandemic - is that I can't travel! and also, I believe it would take time till the next time I will travel abroad - and I really miss Italy!
What can I say..
If I can't go to Italy at least I can enjoy some Italian flavors!
I baked an Italian-inspired cake, a light and yummy lemon ricotta cake.
Easy to make and super delicious!
180g of all-purpose flour
190g of sugar
75g of butter at room temperature
200g ricotta fresca
1 large lemon - juice and zest
1 teaspoon vanilla extract
Half a teaspoon of salt
Half a teaspoon of baking soda
For coating -
Or lemon glaze: 6 tablespoons powdered sugar, 2 tablespoons yogurt and 2 tablespoons lemon juice mixed together
Preheat the oven to 170 degrees Celsius.
Cut the butter into cubes and mix it in a mixer together with half the amount of sugar.
Add the ricotta and mix well until completely incorporated and transfer it to a separate bowl.
In the mixer bowl, beat the eggs together with the remaining sugar.
Gradually mix the ricotta mixture together with the eggs in the mixer bowl until completely incorporated.
Add the rest of the ingredients and mix until everything combined.
This quantity is good for a round pan - diameter of 22-24 or a wide English cake pan.
Grease the pan with oil or butter, I personally prefer butter.
Optional - The bottom of the pan can be sprinkled with a little of brown sugar and small lemon fillets without the peel.
Transfer the batter to the pan and bake the cake for 40 minutes.
Stab the cake in the center using a knife or a long toothpick and check if the cake is ready. If crumbs have stuck to it the cake is ready.
Let the cake cook for a bit and sprinkle over powdered sugar or drizzle some lemon glaze on top.
You can decorate the cake with edible flowers or lemon fillets (only if you did not put some at the bottom of the pan, we do not want to load with sourness)
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