
A delicious, very soft cake with ricotta and strawberry jam, perfect for a rich breakfast or snack!
In a bowl, whisk the eggs with the sugar.
Add the oil and yogurt and continue whisking.
Then add the flour sifted with the baking powder and the lemon zest.
Pour into the buttered and floured baking pan (24 cm).
Prepare the ricotta cream by mixing ricotta and sugar, and spread it in spoonfuls over the cake.
Spread the jam in the same way.
Bake in a preheated fan oven at 180 degrees for 30 minutes.
Refrigerator
You can use the flavor of jam you like best!
Italia
| Energy (kcal) | 192.14 |
| Carbohydrates (g) | 32.46 |
| of which Sugars (g) | 19.13 |
| Fat (g) | 4.23 |
| of which Saturates (g) | 2.19 |
| Protein (g) | 7.71 |
| Fiber (g) | 0.64 |
| Sale (g) | 0.08 |