Make and share this Torta Di Limone E Ricotta recipe from Food.com.
Provided by kymgerberich
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9 inch round cake or springform pan. Line the bottom with parchment or waxed paper. Grease the paper. Dust with flour. Set aside. Preheat the oven to 350 degrees.
- Cream the butter and sugar together until smooth. Beat in the ricotta.
- Beat in the egg yolks, one at a time. Ass 2 Tbl of the flour, and the lemon zest and juice. Sift the baking powder into the ramaining flour and beat into the batter until well blended only.
- Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
- Turn the mixture into the prepared cake pan. Bake for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a rack to cool. Dust the cake generously with confectioner's sugar before serving.
Nutrition Facts : Calories 363.8, Fat 14.8, SaturatedFat 8.4, Cholesterol 139.8, Sodium 210.5, Carbohydrate 50.4, Fiber 0.9, Sugar 25.5, Protein 8.1
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