Easy, light, and convenient, it is made with a few ingredients.
Here are other cake recipes for snacks and breakfast:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s prepare…
- 8.8 oz Ricotta (also lactose-free)
- 3 Eggs
- 3/8 cup Sugar
- 1/3 cup Rice flour (or another type of flour)
- 2 tbsps Rice oil (or another preferred oil (no olive oil))
- 1 Lemon (juice and zest)
Tools
- 1 Electric whisk
- 1 Cake pan 8-inch springform
- 1 Parchment paper to line the cake pan
Preparation
Let’s start….
First, separate the yolks from the egg whites and set them aside. Put the egg whites with half of the sugar in the bowl and whip them until stiff peaks form.
Now beat the yolks with the remaining sugar, and when they are well beaten, add the ricotta and then the lemon zest and juice. Lastly, add the whipped egg whites.
Place the entire mixture, which will be very soft, in a pan with parchment paper, otherwise it will stick.
Raspberries and strawberries or chocolate chips can be added.
Bake in a preheated oven at 338°F for 40 minutes.
Variations
It can also be made with a shortcrust pastry base, like a tart; you can add dried or fresh fruits such as raspberries (as in the picture) or strawberries.
