Ingredients
200 g polenta
125 g ricotta cheese
100 g sugar
120 ml milk
3 large eggs
2 lemons, zested and juiced
1 tsp baking powder
¼ tsp salt
50 ml vegetable oil
Icing sugar for dusting
Method
Preheat the oven to 180°C (350°F). Grease and line a round cake pan.
In a mixing bowl, combine the polenta, ricotta, sugar, and baking powder.
In another bowl, whisk together the eggs, milk, lemon juice, lemon zest, and vegetable oil.
Pour the wet mixture into the dry ingredients and stir until well combined.
Transfer the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
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