Ricotta Cake (Ciambella di Ricotta)
Instructions
In a bowl, put the ricotta, milk, 3 egg yolks and sugar and knead the mixture well.
Then add flour, potato starch, orange zest, marsala and, stirring constantly with a wooden spoon, half the butter and the powdered yeast.
Separately, whip until foamy egg whites firmly and gently blend the mixture.
Grease with the rest of the butter a mold for Donuts and pour in the mixture.
Bake at 200 degrees for 40 minutes.
When the cake is golden, remove from oven and let cool for half an hour then take it out and dust with icing sugar.
Ingredients and dosing for 4 persons
- 500 g of ricotta romana
- 5 cl of milk
- 50 g of potato starch
- 150 g of sugar
- 3 eggs
- 1 dram of marsala wine
- 1 orange (zest)
- 1 sachet of vanilla baking powder
- 20 g of butter
- 1 sachet of icing sugar