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For a 22 cm baking tin, the ingredients are:
- 3 eggs
- 250 g ricotta cheese
- 150 g sugar
- Lemon zest
- Vanilla paste
- 1 teaspoon baking powder
- 100 g soft butter
- 370 g flour
Ingredients
Recipe
- Prepare the Kamado BONO grill for indirect cooking by lighting the charcoal and setting up the two-zone cooking system with a deflector. Place the stainless steel grill grates, then put the baking stone on top and wait until the temperature reaches 180°C. Adjust the top and bottom air vents to maintain an even temperature.
- Mix the flour with the baking powder. Using a mixer, whip the cheese together with the butter and sugar. Add the vanilla extract, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour the batter into a buttered baking tin.
- Bake at 180°C for 35–40 minutes.
- Check doneness by inserting a wooden skewer into the centre; it should come out clean. Serve the cake with berries, if desired.
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1 - 2 h
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1 - 2 h
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0 - 30 min
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3 h +
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30 - 60 min
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3 h +
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1 - 2 h
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0 - 30 min
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