Almond and Lemon Loaf

TOTAL TIME 1 hour & 20 min. DIFFICULTY easy

 

INGREDIENTS:

 

130 g flour 00

150 g almond flour

250 g ricotta cheese

150 g caster sugar

2 eggs

70 ml of sunflower oil

½ sachet of baking powder (8 gr.)

½ teaspoon baking soda

1 lemon + 3 slices for the garnish

whole almonds

 

DIRECTIONS:

 

• Preheat the oven to 180 °.

• Grease and flour lightly, or lined with parchment paper, a 25x11cm plumcake mold.

• Sift the 00 flour, baking powder and baking soda in a bowl.

• Add the almond flour. Keep it aside.

• In a large bowl, put the ricotta with the grated lemon zest and mix for a few seconds with a low-speed electric mixer. Add the oil and then the sugar, stirring constantly. At this point add one egg, mix and add the other.

• Always with the whisk in action, add the flour and the filtered lemon juice a little at a time. Mix well.

• Pour the mixture into the mold and level it. Garnish with lemon and almond slices.

• Bake the plumcake for 50/60 minutes or until the appetizer comes out completely dry.

• Let cool in the mold for a few minutes before transferring it to a grate to cool completely.