METHOD:
In a bowl, beat the eggs and sugar with a mixer for at least 5 minutes. Add the limoncello and milk, then the flour, vanilla extract and baking powder, continuing to mix with a spoon.
Add the ricotta, passed through a sieve or potato masher, and the grated zest of an organic lemon.
Mix well until the mixture is smooth.
Transfer the mixture to a 8 inches baking dish lined with baking paper and level it well.
Bake the cake in a preheated oven at 340°F for about 50 minutes.
Once baked, allow it to cool.
Dust the cake with powdered sugar and serve.
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