TORTA ALLA RICOTTA

When at university, I even used to sell this soft cake made with light ricotta cheese to a pub to make some pocket money.

You can play with your imagination by adding nuts, chocolate chips, cinnamon, apples, dried fruits, vanilla ice cream on top, or anything that comes to your mind!

Incredibly easy to make, it is even easier to remember the ingredients and the steps. Mum knows a thing or two.

What you need:

300 grams white sugar (I remember when I run out of white sugar and I used brown sugar instead. The result was great!)

300 grams white flour

300 grams ricotta cheese

3 eggs

1 teaspoon baking soda

2 teaspoons vanilla extract

half glass of olive oil

a pinch of salt

Directions:

Preheat the oven to 180 degrees C, grease and flour a standard cake pan.

In a large bowl stir together the sugar and the eggs. If you have a mixer, mix for a few minutes at high speed.

Add the ricotta, then mix quickly again with the mixer. Then add the flour, olive oil, salt and finally the baking soda. I suggest you quickly mix everything after having added each ingredient.

The final mixture shouldn't be neither too liquid nor too thick (the more you do it, the more expert you get!).

Bake for 35 to 40 minutes until the cake test done with a toothpick.

I added toasted hazelnuts and almonds to the one in the picture. 

Oops! Looks like somebody got a few slices already!