No-Bake Powder Lemon, Vanilla and Honey Ricotta Cake

Ingredients

• 300 g well-drained ricotta
• 2 eggs
• 70 g sugar
• 25 g honey
• 70 g 00 flour
• 1 grated lemon zest
• 1 cucchiaino vanilla extract
• salt (1 pinch)
• powdered sugar (for dusting; quantity not specified in the transcript)

Steps

1. 1

   Preheat the conventional oven to 170 °C.

2. 2

   Beat the eggs with the sugar until light, thick and foamy.

3. 3

   Separately, work the ricotta until creamy.

4. 4

   Add the honey, vanilla extract and grated lemon zest to the ricotta.

5. 5

   Gently fold the egg-and-sugar mixture into the ricotta, mixing with a spatula from the bottom upward to avoid deflating it.

6. 6

   Add the sifted flour and a pinch of salt; gently mix until smooth.

7. 7

   Pour the batter into a 15 cm-diameter cake pan lined with parchment paper.

8. 8

   Bake in a conventional oven at 170 °C for approximately 40–45 minutes, until the surface is lightly golden and the center is set but still soft.

9. 9

   Let the cake cool slightly in the pan before removing it.

10. 10

    Once the cake has cooled slightly, dust it with powdered sugar.

Notes

The description specifies a 15 cm pan. The transcript adds a final dusting of powdered sugar without specifying the quantity. Serve with tea or coffee, as suggested in the description.

Nutrition per serving

• sweet
• dessert
• vegetarian
• baked
• no leavening
• lemon
• snack