Magic Ricotta and Lemon Zest Cake is a moist and fragrant cake made with ricotta and lemon zest, which transforms when baking into three distinct layers: a light and airy top layer, a soft middle layer and a dense lower layer. This is a delicious and easy to make recipe for a refreshing and fruity dessert.
Ingredients
- 4 eggs
- 500 g sheep’s milk ricotta
- 300 g cow’s milk ricotta
- 130 g (2/3 cup) sugar
- 30 g (3 tablespoons) cornstarch
- 100 g (2/3 cup) chocolate chips
- Lemon zest to taste
- Powdered sugar (for decoration)
Ingredients
- Preheat the oven to 175°C/350°F. Line the bottom of a 20cm springform pan with baking paper.
- In a large bowl, whisk together the eggs and sugar.
- Add the two types of ricotta and the lemon zest, mix well.
- Add cornstarch and mix with chocolate chips.
- Pour the mixture into a springform pan and bake for 75 minutes.
- Let cool completely. Sprinkle with powdered sugar and serve.