Ricotta and light yogurt cake.
Simple and quick to prepare, I assure you.
Perfect for a “homemade” breakfast, super soft and light.
I used buffalo ricotta but you can also use cow’s milk creamy ricotta if you can’t find it.
Ingredients:
250g of buffalo ricotta
50g of white light yogurt
Untreated lemon peel
200g of flour
50ml of milk
1 sachet of vanilla yeast for cakes
3 whole eggs
100g of dark chocolate drops or flakes
200g of sugar
– Preheat oven at 180c.
– Sift flour and yeast.
– Heat the milk without boiling it. Let it cool down into the saucepan.
– Work buffalo ricotta, yogurt and sugar with an electric whisk (or a hand whisk). You will need to obtain a compact knead.
– Lower the whisk speed and add one egg at a time, the sifted flour and the baking powder and a little grated lemon peel.
– Incorporate the dark chocolate flakes or drops, continuing to mix.
– Add also the warm milk and mix.
– Butter and flour a cake pan of about 22cm in diameter and pour the dough in it.
– Bake the ricotta and yogurt cake for 30 minutes.
– Check the cooking with a toothpick and take it out of the oven. Let it cool down.
