For when you’ve got large amounts of sweet soft cheese (it may be ricotta, of course)!

 

These are the ingredients I used and this is how I used them—

525g sweet soft cheese (ricotta)

375g sugar

140g (fat) yoghurt

4 (large) eggs

a drop of vanilla extract

a dash of salt

4g baking powder

225g (whole-wheat) flour

zest from an organic lemon

 

Mix the sweet soft cheese with the sugar until it is fully incorporated, by using a wooden spoon.

Add the yoghurt, the whole eggs one by one, the vanilla extract, the salt, and the baking powder.

Finally, mix in the flour. I used whole-wheat flour; I believe it added a special flavour, but you may use regular wheat flour.

Before transferring the batter into the baking pan, zest the lemon. I used a round silicone mould, so I needn’t butter and flour it; use butter and flour if baking in a regular pan.

Bake in the preheated oven at 180⁰C for 35 minutes. Then, bake the cake for 5 more minutes at 160⁰C.