Lemon Ring Cake with Ricotta Heart

The lemon ring cake with a ricotta heart is a delicious and fluffy dessert, perfect for breakfast or as a snack. Here is the recipe:

Ingredients

• 200 g of sugar
• 3 large eggs
• 100 ml of seed or light olive oil
• 120 ml of whole milk
• Grated zest of 1 untreated lemon
• 1 pack of baking powder (about 16 g)
• 300 g of type 00 flour
• 250 g of ricotta
• 1 pinch of salt

Preparation

1. Take a medium-sized bowl and work the ricotta with a fork to make it creamier and without lumps.
2. In another bowl, beat the eggs with the sugar until you get a light and frothy mixture.
3. Gradually add the oil, continuing to beat, and then the milk, mixing everything well.
4. Incorporate the grated lemon zest and a pinch of salt.
5. Sieve the flour with the baking powder and add it gradually to the liquid mixture, mixing gently to avoid lumps.
6. Prepare a ring cake pan (with the central hole) by greasing and flouring it, or lining it with parchment paper.
7. Pour about half of the mixture into the mold, then distribute the ricotta on top, trying to center it so that it does not touch the edges of the mold. Cover with the rest of the batter.
8. Bake in a preheated oven at 180 °C for about 35-40 minutes, or until a toothpick inserted into the center of the ring cake comes out clean.
9. Take the cake out of the oven and let it cool before unmolding. You can dust with powdered sugar before serving.

Curiosity

This ring cake features a heart of ricotta which gives it a unique softness and flavor. The combination of ricotta, a typically Italian ingredient, with lemon, is a variation that we particularly appreciate in Italy, given our love for fresh and citrus flavors.