• Desserts
  • 30 min

Nonni Nanni Ricotta cake

Ingredients for 4 persons

300 g of flour
300 g of sugar
200 g of Nonno Nanni Ricotta
50 g of butter
50 g of candied fruit
50 g blanched almonds
2 eggs
1 packet of yeast


Beat eggs with sugar and then combine with Nonno Nanni Ricotta and butter softened at room temperature and mix well. Add, by stirring, flour, a sachet of baking powder and a little bit of cold milk. Then pour the mixture into a buttered and sprinkled with flour cake tin with high sides and sprinkle it with almonds and finely chopped candied fruit. Bake it inside an preheated oven to 180 degrees for 30 minutes.