250 g of ricotta
1/2 cup of milk
1/2 cup of oil
1/2 cup of sugar
1 pinch of salt
3 1/2 cups of wheat flour
2 tablespoons (of tea) of baking powder
Topping
1/2 cup of butter or margarine
1 cup of sugar
1 tablespoon (of tea) of vanilla
2 tablespoons (of soup) of milk
1 cup of almonds, peeled and chopped, or cashews
250 g of ricotta
1/2 cup of milk
1/2 cup of oil
1/2 cup of sugar
1 pinch of salt
3 1/2 cups of wheat flour
2 tablespoons (of tea) of baking powder
Topping
1/2 cup of butter or margarine
1 cup of sugar
1 tablespoon (of tea) of vanilla
2 tablespoons (of soup) of milk
1 cup of almonds, peeled and chopped, or cashews
Strain the ricotta
Combine the milk, oil, sugar, and salt
Mix well
Sift the flour with baking powder and combine with the ricotta mixture, beating well
Roll out the dough thinly (about 1 cm) on a lightly floured surface
Place in an approximately 37 x 25 x 2.5 cm (greased) baking dish
Melt the butter and add the remaining ingredients
Bake until the mixture starts to bubble
Let cool
Spread evenly over the dough in the baking dish
Bake in a moderate oven, preheated, for about 20 minutes or until the cake is well golden
Cut into squares or rectangles
If the topping does not cover the entire surface, prepare another recipe
