The ricotta plumcake is one of those desserts that, with its simplicity but above all with its scent, will immediately bring you back home.

Do you want to prepare a light, soft, tasty, and genuine dessert?

This is just for you. If you love lemon, I confirm that in this dessert it pairs wonderfully with ricotta.

Shall we make it?

If you love cakes with a homemade fragrance, check out these recipes just below:

Ingredients

Let’s see what we need to make this recipe

Tools

In a bowl, break 3 eggs, which will be at room temperature to whisk better.
Add the sugar (as I always write, you can increase it a little from my dose) for sweeter cakes.
Start whisking with the electric mixer, I do it for about 7 minutes at high speed to get a frothy and light mixture.
At this point, add the grated zest of an organic lemon.
Add the pinch of salt, the ricotta, the oil in a thin stream, and continue mixing with the mixer at low speed.
Once you have a homogeneous mixture, it will be time to add the sieved flour and baking powder.
If you use spelt flour, it will take 8.5 oz.
If you use all-purpose flour, you might use up to 9 oz.
Keep in mind that the mixture should be compact but not too much, of course.
Butter and flour a loaf pan and pour the mixture inside.
Level the batter and sprinkle a teaspoon of sugar on top.
It will help create a crisp and golden crust on the surface.
Bake in a preheated static oven at 356 degrees Fahrenheit, for about 30/35 minutes.
Always do the toothpick test before turning everything off.
Enjoy your meal and happy snacks

If you don’t have a loaf pan, know that I’ve also used round cake pans.

The taste obviously doesn’t change.

This ricotta dessert keeps for two/three days at room temperature, under a glass dome, or in those special plastic bags for sweets.

Like the bags where panettones are found at Christmas.