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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 45 MIN SERVINGS: 8 COST: LOW
3+3/4 CUPS (400GR.) ALL PURPOSE FLOUR
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14 OZ. (400 GR.) FRESH RICOTTA CHEESE, ROOM TEMPERATURE, DRAINED AND PRESSED THROUGH A FINE MESH COLANDER
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4 EGGS, ROOM TEMPERATURE
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1+1/2 CUP (300 GR.) GRANULATED SUGAR
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1/4 CUP (110 GR.) UNSALTED BUTTER, MELTED
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4 TBSPOONS MILK, ROOM TEMPERATURE
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1 WHOLE LEMON PEEL, GRATED
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2 TBLSPOONS BAKING POWDER
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POWDERED SUGAR TO DUST, OPTIONAL
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RECIPE
HEAT OVEN AT 350°F
IN A LARGE BOWL, MIX THE SUGAR, EGGS AND LEMON PEEL UNTIL LIGHT AND FLUFFY
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ADD THE MELTED MILK AND MIX
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ADD THE RICOTTA AND MIX
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ADD THE FLOUR AND BAKING POWDER, KEEP ON MIXING
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ADD THE 4 TABLESPOONS OF MILK AND MIX, IT WILL BE OF A FIRM CONSISTENCY. BUTTER AND SUGAR A TUBE SPRINGFORM PAN AND POUR THE MIXTURE IN IT.
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PLACE THE PAN IN THE PREHEATED OVEN FOR ABOUT 45 MINUTES, BUT CHECK WITH A TOOTHPICK. WHEN COOKED, TAKE OUT OF THE OVEN TO COOL.
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SPRINKLE WITH POWDERED SUGAR AND SERVE WARM OR AT ROOM TEMPERATURE, BUON APPETITO!!