Ricotta and lemon loaf cake

Name: Ricotta and lemon loaf cake
Ingredients: 250 g ricotta or well-drained urdă; 150 g sugar; 1/4 teaspoon fine salt; 3 large eggs; 100 g flour; 100 g starch; 10 g baking powder; 100 g softened butter; 1 medium lemon (100 g); 1 medium orange (200 g)

Dessert - Ricotta and lemon loaf cake by Varvara H. - Recipia

For coffee or after a meal, ricotta and lemon loaf cake slices into tender pieces, with a moist crumb and a citrus aroma. The ricotta and orange batter bakes up like a denser loaf cake, with butter and a browned crust. I prefer well-drained urdă, so it doesn't release whey into the batter. Preparation: 15 minutes. Cooking: 40-50 minutes. Rest: 2 hours. Total time: 2 hours and 55 minutes-3 hours and 5 minutes. Servings: 8. Approximately 350 kcal and 8 g protein per serving.

Ingredients

250 g ricotta or well-drained urdă
150 g sugar
1/4 teaspoon fine salt
3 large eggs
100 g flour
100 g starch
10 g baking powder
100 g softened butter
1 medium lemon (100 g)
1 medium orange (200 g)

Preparation

1. Put the ricotta or urdă in a bowl with the sugar and salt. Beat for 3 minutes, until creamy. 2. Add the eggs one at a time, beating after each addition. 3. Mix the flour with the starch and baking powder. Beat them in at the mixer's lowest speed for about 1 minute, until you no longer see any dry flour. 4. Add the softened butter, lemon and orange zest and juice. Mix gently for another 2 minutes. 5. Line a loaf pan measuring about 25 × 11 cm with baking paper and pour in the batter. Smooth the top and bake in a preheated oven at 170°C for 40-50 minutes, until nicely browned. 6. Leave the loaf cake to cool for about 2 hours, then slice it.

Notes

I serve it with coffee or black tea; the crumb is reminiscent of a cheese loaf cake, but stays moister. I usually skip waiting for it to cool completely and eat it lukewarm. Keep it covered in the fridge for up to 3 days and leave a slice out on the counter for a little while before serving. Ricotta and urdă can have different moisture levels; choose well-drained urdă, and if you see whey in the package, drain it before using. In a smaller, deeper pan, the middle bakes more slowly than in a wide one, so keep an eye on the browning toward the end of the baking time. For a less tart note, you can replace the zest of half a lemon with the same amount of orange zest; the loaf cake contains gluten, dairy and eggs.