Sugar: 150 g

Butter: 120 g

Ricotta: 250 g

Eggs: 3

Flour: 200 g

½ sachet of baking powder

Solefrutta Lemon Marmalade: 350 g

Peel of 1 minced lemon

Vanillina: to taste

Powdered sugar: to taste


Mix the butter, the sugar, the ricotta, the lemon peel, the baking powder and the vanillin. Separate the yolks from the whites, beat the egg yolks and add them to the mixture. Beat the egg whites until stiff and incorporate them to the rest, turning carefully from bottom to top. Pour into a buttered cake tin and bake in a preheated oven at 180 degrees for 40 minutes. Allow to cool then spread the lemon jam on the cake and cover with powdered sugar.