Ingredients

For the cake:

• 3–4 eggs (250 g total)
• 300 g Tritordeum flour
• 200 g ricotta (or cottage cheese or mató)
• 175 g brown sugar
• 1 plain natural yogurt (unsweetened)
• 100 ml sunflower oil (or mild olive oil)
• Juice and zest of 1 large lemon
• 1 packet baking powder (16 g)
• 1 pinch of salt
• ½ teaspoon cinnamon (optional)

For the lemon glaze (optional):

Lemon zest for decoration

100 g powdered sugar

Lemon juice (add drop by drop to achieve a toothpaste-like texture)

Shop Flour

Nutrition

Energy (Kcal): 290

Carbohydrates (%): 36

Sugar (%): 20

Fats (%): 13,5

Saturated fat (%): 3,5

Proteins (%): 6,5

Fibers (%): 2

Salt (%): 0,3

Instructions

Mix the Wet Ingredients:

In a large bowl, beat the eggs and sugar until fluffy. Add the yogurt, oil, lemon juice, and zest. Mix well until fully incorporated.

Add the Dry Ingredients:

In another bowl, combine the Tritordeum flour, baking powder, salt, and cinnamon (if using). Fold the dry mixture gently into the wet mixture until smooth.

Incorporate the Ricotta:

Crumble the ricotta with a fork and gently fold it into the batter. Mix just enough to incorporate without overmixing to maintain a fluffy texture.

Bake the Cake:

Preheat the oven to 180°C (356°F) with top and bottom heat. Grease a rectangular or round cake pan and pour in the batter. Bake for 40–45 minutes, or until a skewer inserted in the center comes out clean.

Prepare the Lemon Glaze (optional):

Mix powdered sugar and lemon juice, drop by drop, until you achieve a thick, pourable glaze. Once the cake is completely cool, drizzle the glaze over and let it set.

Tips for Bakers