Torta di ricotta

(Ricotta Cake)

10 oz fresh ricotta
10 oz flour
10 oz sugar
3 eggs
the grated rind of 1 lemon
butter
icing sugar
1 sachet of baking yeast

Mix and amalgamate in a bowl the ricotta with the sugar first; then add the egg yolks one at a time and at last the flour, the lemon rind and the yeast.
Whip the three egg whites rock stiff and amalgamate delicately to the ricotta compound, with a vertical movement.
Butter a cake tin and dredge it carefully with flour. Pour the compound in it and cook in the preheated oven at 180° C for about 20 minutes, until the surface of the cake turns to golden.
Let it cool down and sprinkle on top the icing sugar before serving.