The lemon ricotta cake, fragrant and creamy, just like the ones sold in supermarkets in the deli section.
The peculiarity of this dessert is that no flour is used but only a little potato starch, and it is stored and served cold from the fridge, perfect even for the summer period.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the lemon ricotta cake:
- 2 medium eggs (at room temperature)
- 1/4 cup powdered sugar
- 2 cups cow's milk ricotta
- 1 organic lemon
- 1/4 cup potato starch
Tools for the lemon ricotta cake:
- 1 Bowl
- 1 Pan
- 1 Electric whisk
Steps for the preparation and baking of the lemon ricotta cake:
Wash the lemon well, dry it, and grate the zest (be careful not to grate the white part as it is bitter), then cut the lemon in half and squeeze it.
In a large bowl, put the eggs and powdered sugar (if you do not have it, just blend the same amount of granulated sugar in a mixer), use the electric whisk to beat the two ingredients well until you get a fluffy and almost white mass, add the lemon zest and juice and incorporate it into the egg and sugar mixture.
Add the ricotta little by little and incorporate it into the mixture still using the electric whisk.
Sift the potato starch and add it to the mixture, then use a spatula to mix it in with movements from bottom to top until you obtain a smooth and homogeneous mixture.
Pour the mixture into a non-stick round pan of 7 inches in diameter or a 10×4-inch non-stick loaf pan, or alternatively, line the pan with parchment paper.
Bake in a preheated oven at 320°F for about 40 minutes.
After the time has elapsed, remove the cake from the fridge, let it cool, then place it in the refrigerator for a couple of hours, remove it from the mold, and sprinkle with powdered sugar if desired.
You can store the dessert in an airtight container in the refrigerator for 3/4 days.
