Cook the dates in 2 glasses of water for 10 minutes. Set aside the water and blend the dates.
Place the sugar and ricotta in a bowl and mix with an electric whisk for 5 minutes.
Add the eggs and continue whisking until they become fluffy.
Add the remaining ingredients and the warm date water a little at a time, continuing to whisk. The batter should be soft.
Line the baking pan with parchment paper, pour in the batter, and level it with a spatula.
Bake at 180 degrees for 40 minutes in a preheated oven. Always do the toothpick test.
Once cooked, sprinkle with powdered sugar and decorate as desired.
Parchment paper.
Large bowl
Electric whisk
Spatula
24 cm round baking pan
It keeps at room temperature for several days.
Italia, Campania
| Energy (kcal) | 188.74 |
| Carbohydrates (g) | 31.02 |
| of which Sugars (g) | 8.78 |
| Fat (g) | 6.04 |
| of which Saturates (g) | 1.4 |
| Protein (g) | 3.68 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.06 |
