Subj : St. Flavia 04
To   : All
From : Dave Drum
Date : Tue May 11 2021 21:08:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flavia's Ricotta & Lemon Ciambellone
 Categories: Cakes, Cheese, Citrus
      Yield: 1 Cake
 
      2 c  A-P flour; more for dusting
           - bundt pan
      2 ts Baking powder
    1/2 c  Granulated sugar
    1/8 ts Salt
      1 c  Ricotta
      1 c  Extra-virgin olive oil
      4 lg Eggs
      1 lg Lemon; grated zest
 
  Set the oven @ 350ºF/175ºC.
  
  Grease a 9" diameter bundt pan (or a standard loaf pan)
  with some olive oil and flour it lightly, tapping out
  the excess.
  
  In a large bowl, whisk together the flour, baking
  powder, sugar, and salt. Set aside.
  
  In another bowl, whisk together the ricotta and olive
  oil until smooth. Add in the eggs one at a time,
  whisking after each addition until they are fully
  incorporated and the batter is smooth. Pour the ricotta
  mixture into the flour mixture and whisk until the
  ingredients are combined and the batter is thick and
  smooth. Fold in the lemon zest using a rubber spatula.
  
  Pour the batter into the prepared pan and smooth the top
  with the spatula. Bake for 30-40 minutes, or until the
  cake is golden and a cake tester comes out clean. Cool
  the cake completely in the pan before inverting it out
  onto a platter.
  
  Storage: Store the cake on a platter at room temperature
  covered lightly with plastic wrap (when it’s not being
  nibbled on).
  
  Adapted from My Kitchen in Rome: Recipes and Notes on
  Italian Cooking by Rachel Roddy
  
  RECIPE FROM: https://www.flaviasflavors.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A joke's a very serious thing" -- Charles Churchill

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