The Ricotta Bundt Cake, one of the cakes that is never missing from our breakfast buffet. It's a classic that everyone loves, and it can be made in many versions. In the photo, it's with chocolate chips.
Since our guests often ask us for the recipe, I decided to publish it and maybe start sharing more.
Here is the most loved one.
RICOTTA AND LIMONCELLO BUNDT CAKE
Ingredients:
3 eggs
250 g ricotta
80 g sugar
80 g sunflower seed oil
100-110 g flour
1 grated lemon zest
3 tablespoons LIMONCELLO
1 packet baking powder (16 g)
a pinch of salt
With a whisk, beat the eggs with the salt and sugar until lighter and frothy.
Add the ricotta and continue whisking. Add the sunflower seed oil.
Add the flour and baking powder and continue whisking, finally add the lemon zest and limoncello and mix well.
Pour everything into a round mold with a hole in the center (greased if not silicone).
Preheat the oven to 170°C and bake the cake for 30-35 minutes.
Have fun!
