CAKES

Magic ricotta cake with lemon zest

Magic ricotta cake with lemon zest

Magic ricotta cake with lemon zest
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INGREDIENTS :

  • 4 eggs
  • 500g sheep’s milk ricotta
  • 300g cow’s milk ricotta
  • 130g (2/3 cup) sugar
  • 30g (3 tbsp) cornstarch
  • 100g (2/3 cup) chocolate chips
  • Lemon zest to taste
  • Powdered sugar (for decoration)

METHOD :

Preheat the oven to 175°C/350°F. Line the bottom of 20cm springform with parchment paper.
In a large bowl whisk eggs and sugar.
Add both types of ricotta and lemon zest, mix well.
Incorporate cornstarch and mix in chocolate chips.
Pour the mixture into a springform and bake for 75 minutes.
Let cool completely.
Sprinkle with powdered sugar and serve.

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