Ricotta is a very versatile ingredient that gives the doughs softness. With lemon, it creates the perfect match: a mixture of tastes and flavours that will bring to your mind that wonderful summer days
Pay attention not to bake it too much, it’s important that it remains soft. You can check getting a toothpick into the dough: if, once extracted, it will be humid… the cake won’t be ready; if instead it will be dry, it will be the time to get the cake out of the oven!
You can freeze the Ricotta and Lemon Cake too: cut it into slices, put them into a plastic baggie and keep it in your freezer. As you will want it, I advise you to bake it at 210 °F (100 °C) for 10 minutes… it will return as just made!
If you want to serve it with a good Italian wine, I advise to choose a “Moscato d’Asti”, that well combine its sweetness, the soft citrus notes and the cleanness of its bubbles.
2 Untreated Lemons
200 g of Elda Ricotta
180 g of Sugar
80 g of Flour
80 g of Starch
16 g of Yeast (1 packet)
100 g of Butter
2 g of Salt
After having washed the untreated lemons (Be sure that your lemons are really untreated, vice versa this procedure is not recommended), grating the zest carefully. Avoid grate the white part of the lemon zest, or you will obtain a bitter taste;
Squeeze the lemons and filter the juice with a strainer;
Take a bowl and mix Elda Ricotta with sugar using a whip. Then add the eggs one by one;
Strain the flour and join it to the starch and the yeast. Then mix it to the other compound;
Melt the butter, paying attention not to brown it, and add it to the dough with the grated lemon zest and the lemon juice. Mix it well.
Cover a cake pan (22 cm in diameter) with some baking paper, then verse the compound in, spreading it with a spoon;
Bake at 340 °F (170 °C) for about 40-45 minutes. If it is possible, use a ventilate oven;
Let it to cool down completely before removing the cake from the cake pan and serve to your guests with a light dust of powdered sugar;
You can keep it in an airtight jar for 2 or 3 days to maintain it soft.