A deliciously soft cake with ricotta and strawberry jam, perfect for a tasty breakfast or snack!
In a bowl, beat the eggs with the sugar.
Add the oil and yogurt and continue beating.
Then add the sifted flour with the baking powder and lemon zest.
Pour into a greased and floured 24 cm pan.
Prepare the ricotta cream by mixing ricotta and sugar, and distribute it in spoonfuls over the cake.
Distribute the jam in the same way.
Bake in a preheated fan oven at 180 degrees for 30 minutes.
In the refrigerator
You can use any flavor of jam you like!
Italia
Energy (kcal) | 228.48 |
Carbohydrates (g) | 27.38 |
of which Sugars (g) | 15.91 |
Fat (g) | 10.92 |
of which Saturates (g) | 2.89 |
Protein (g) | 6.64 |
Fiber (g) | 0.51 |
Sale (g) | 0.1 |