Ingredients (for a 24 cm diameter cake)
250 g of ricotta (preferably fresh and well drained)
200 g of sugar
3 eggs
150 g of flour 00
1 teaspoon of baking
powder 100 g of melted
butter 1 teaspoon of vanilla
extract Grated zest of 1 lemon
A pinch of salt
Icing sugar to decorate (optional)
Preparation
