This Torta di Ricotta recipe is true classic cake made without butter. Delicious served with a filling of mascarpone or zabaglione and fresh raspberries.
BEAT the whole eggs with the sugar until light in colour and fluffy.
MIX gently in the remaining ingredients Ricotta, flour & Lievito Bertolini.
LINE the bottom and sides of a 20cm spring form tin as this cake will rise quite high before falling back.
POUR in the mixture and bake in a medium oven 180°C for 50 mins.
CHECK if cooked by inserting a clean wooden skewer into the centre of the cake.
BAKE for a further 10mins if needed.