Summer Fruit and Ricotta Bubblanina
· 8 servings
Whip the eggs
Whisk the eggs with the sugar until light and foamy. Add the ricotta and melted fat.
Combine
Mix the flour with a pinch of salt and baking powder. Add it to the ricotta mixture. Season with lemon juice and zest.
Pour the batter into the tin and top with fruit
Mix the batter until smooth and lump-free. Grease a 26-28 cm round cake tin with fat and dust with flour. Pour in the batter and smooth it out nicely. Arrange the fruit on top – strawberries, raspberries, blueberries, currants…
Bake in the oven
Bake in an oven preheated to 180°C for 45 minutes.
