Ricotta cake: a moist cake to try

500 g (2 ¼ cups) ricotta
150 g (⅔ cup) sugar
¼ teaspoon vanilla powder
Zest of 1 lemon

METHOD

Preheat the oven to 160°C/320°F.
Start by making the dough: In a medium bowl, whisk the eggs with the sugar, milk and olive oil. Add the flour then mix until the dough comes together.

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