3 eggs
240 g granulated sugar
75 g sunflower oil (or 100 g butter)
250 g cow’s ricotta cheese
300 g type 00 organic flour
80 g single cream (or full fat milk)
0.5 g vanillin
16 g backing powder for cakes
zest of 1 orange
zest of 1 lemon
icing sugar to decorate
Break the eggs into a bowl, add the sugar and whisk with an electric beater until the mixture is creamy and pale.
Then slowly pour in the sunflower oil while continuing to whisk.
Then add the ricotta, a little at a time and then add the sieved flour little by little.
Add the cream (or milk if you prefer) and then the sachet of vanillin, and the orange and lemon zest. Finally add the baking powder and mix everything well. Grease and flour a 22 cm cake tin and pour in the cake mixture.
Bake in a fan-assisted oven preheated at 160°C for 50-55 minutes or at 170 ° for 5-10 minutes more if using a conventional oven. Check the cake is done inserting a toothpick that should come out clean and dry. Take out of the oven and let it cool before removing the cake from the tin and transfer to a serving dish.
Sprinkle with a little icing sugar to taste and enjoy.
Ricotta gives this simple cake its tenderness; it’s perfect to have on hand to offer to guests, and enjoy with a cup of coffee or tea.
