Mix all the ingredients in a bowl with a spoon. It doesn't matter if the batter remains coarse, it will help the cake to be soft and tender.
Cover a baking pan with parchment paper that has been first wet and then wrung out.
Cook in an air fryer for 22 minutes at 160°C / in a preheated oven for 35 minutes at 175°C with fan.
Serve cold with a dusting of powdered sugar.
Store in the fridge for up to 3 days in an airtight container
I use a 12 cm mold. For an 18/20 cm mold, multiply everything by 3 and increase the cooking time. You can use lactose-free ricotta to make it lactose-free as well.
Italy
