500 g of ricotta cheese
1/2 cup of granulated sugar
5 eggs
1/2 cup of all-purpose flour
1/3 cup of crystallized fruit (60 g)
1 tablespoon of lemon zest
1/4 cup of black currant
2 tablespoons of rum-infused butter for greasing
Cinnamon in powder form (optional)
1 fig, 1 slice of pineapple, and candied orange peel for decoration
500 g of ricotta cheese
1/2 cup of granulated sugar
5 eggs
1/2 cup of all-purpose flour
1/3 cup of crystallized fruit (60 g)
1 tablespoon of lemon zest
1/4 cup of black currant
2 tablespoons of rum-infused butter for greasing
Cinnamon in powder form (optional)
1 fig, 1 slice of pineapple, and candied orange peel for decoration
Mix the ricotta with half of the sugar, 4 egg yolks (reserve whites) and 1 whole egg
Add sifted flour, fruit, and lemon zest
Soak the currant in rum and add to the mixture
Beat the reserved egg whites until snowy white, then add remaining sugar and beat some more
Fold into the ricotta mixture with delicacy
Place in a buttered and floured mold (the batter should reach half the height)
Bake in a moderate oven (180°C) for 45 minutes or until golden brown
Serve the cake cold, dusting with cinnamon and sugar if desired
Decorate with crystallized fruit.
