Add the zest of a lemon and 2-3 tablespoons of liqueur of your choice (Grand Marnier or dark rum).
Gradually add the ricotta while continuing to beat.
Gradually incorporate the almond powder while continuing to beat.
Pour the mixture into a 20 cm diameter cake tin, previously covered with baking paper.
Bake in the lower part of the oven at 170 ° C for about 45 minutes.
When the cake comes out of the oven it may be puffy, but as it cools it will shrink slightly.
Optional: Dust with icing sugar after cooling.
Tips:
The cake can be served with a light sprinkling of icing sugar.
This Italian cake without flour or yeast is delicious and ideal for breakfast, a snack or a light dessert.
A simple recipe to try as soon as possible, gluten-free.
