Guys, once again I discovered the power of cake. When they say sugar is bad for you, yes of course you have to agree with that.. to a certain extent. I am sorry but I love a little bit of sugar from now and then.
Even my grandmother who, back in the 70s, was obsessed with macrobiotic healthy food, always used to say that a little bit of sugar does you good.
Let us have cake! Life is brighter and better with it.
If you like ricotta then you must try this one which I made today in just 15 minutes and it is gluten free too. I made the most of oranges and lemons I had in the house and just mixed the ricotta with eggs, sugar and the zest of the citrus. Yummy, the children are not back from school yet and I cannot stop eating it.
January is nearly over.. so in February we can relax a little and eat something more naughty. There is no life without good food.. so beware: Carnival frittelle will be next!
- Prep Time : 15 minutes
- Cook Time : 40 minutes
- Yield : 6
In a bowl whip the egg yolks with 3/4 of the sugar until creamy.
In a separate bowl whip the egg whites until stiff with the remaining sugar.
Add the ricotta cheese to the egg yolks, the lemon and orange zest and then the juice of the orange too. Add the vanilla essence and mix well.
Finally gently add the whipped egg whites and combine well.
Pour the mixture onto a well greased spring form round tin measuring approx 22 cm or 9 inch. It is best to line the bottom of the tin with greaseproof parchment paper too to make it easier to remove the cake later on.
Bake in the mid-lower rack of the oven at 170C or 340F for 40 minutes. Check that the top does not get too brown. If it does cover it up with tin foil.
Let the cake cool down for a few minutes then gently (it is very delicate) remove it from the mold and sprinkle it with vanilla powdered sugar.