Torta di Ricotta e Limone (Italian Ricotta and Lemon Cake)

• 60 g Unsalted butter
• 180 g Plain flour
• 2 tsp Baking powder
• 1 pinch Fine sea salt
• 1 large Lemon, unwaxed if possible
• 3 large Egg, room temperature
• 180 g Caster sugar
• 1 tsp Vanilla extract
• 400 g Ricotta

1. Heat the oven to 170°C (340°F). Grease a 20 cm cake pan with a little of the unsalted butter, then melt the remaining butter and leave it to cool slightly.
2. In a bowl, whisk together the plain flour, baking powder and fine sea salt. Finely zest the lemon, then squeeze out 2 tbsp of lemon juice.
3. In a large bowl, whisk the eggs and caster sugar for 1 to 2 minutes until pale and slightly thickened. Whisk in the vanilla extract, ricotta, lemon zest and lemon juice until smooth.
4. Fold in the flour mixture just until no dry patches remain. Fold in the melted butter until the batter is uniform, then scrape into the prepared pan and level the top.
5. Bake for 45 to 55 minutes, until the cake is lightly golden and a skewer inserted into the centre comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then turn out and cool completely before slicing.

Made this recipe? Rate it — a comment is optional.