From my book Sweet As… ciambella alla ricotta. Ricotta ring cake. Usually made with jam filling, this time I added fresh redcurrants, it was great!
Ingredients
250 g ricotta
300g sugar
3 eggs
300 g self raising flour
grated ring of 1 lemon
1 cup of cleaned fresh redcurrants
The original recipe is in my book Sweet As…
Here is a quick explanation: cream together the ricotta and sugar, then add all the other ingredients following the order in the ingredient list. Bake at 180C for approximately 40mins. Sprinkle with icing sugar and decorate with fresh redcurrants.
Photos and Recipes by Alessandra Zecchini ©
