RICOTTA CAKE

1.

First, prepare the baking tin by spreading a portion of butter to flour it and leave it to set in the fridge. Preheat the oven to 200ºC with fan or top and bottom heat. Grate the peel of a lemon, taking only the yellow part ( since the white part turns bitter). Rub the grated zest with the sugar in another bowl and leave to rest for flavouring.

2.

Pour all the dry ingredients (flour, cornflour, salt, and baking powder) into a large bowl and sift to avoid lumps. In another bowl, beat the eggs and when they are foamy, gradually add the sugar (mixed with the lemon grated zest) until whipped.

3.

Slowly add the oil in a trickle, stirring with the whisk to ensure that everything is well blended. Add the Ricotta cheese and beat on low speed so that it is well blended. Pour the dry ingredients little by little into the previous mixture in 2 or 3 batches with wrapping motions.

4.

Add the mixture into the baking tin, but do not exceed ¾ of the pan. The baking time will depend on the size of the cake tin. If it is a large one, bake for 45-50 minutes at 180ºC, and if there are several small ones, bake for 25 minutes at 200ºC. Do not open the oven during baking.

5.

To check that it is ready, insert a knife or a long wooden stick and if it comes out clean, it is ready. While the cake is cooling, prepare the lemon glaze. Squeeze the juice of one lemon into a small bowl, add the icing sugar and stir with a teaspoon.

6.

Finally, unmould the cake once it has cooled down, carefully pour the glaze over it and leave it until it hardens. We recommend serving it on an oval platter or on a pedestal, and enjoy!