Torta di Miele e Limone

(Honey Lemon Cake)
This is a gluten free recipe, because my partner is allergic to gluten, but still enjoyable for everyone.
  • 3 eggs
  • 4 generous tbsp honey
  • zest of one lemon
  • juice of half a lemon
  • 100 ml oil
  • 125 gr fresh ricotta
  • 100 gr almond flour
  • 200 gr rice flour (if you can find it, I find the Asian rice flour has a better end result)
  • 1 tsp baking powder
  • 3 - 4 tbsp poppy seeds (optional)

Whisk eggs and honey together till well blended. Add oil, lemon zest and juice and ricotta, Mix well.

Add the flours and baking powder and combine. Stir in poppy seeds at this point, if you are using them.

Pour into a greased cake tin and bake in a pre heated 350 oven for 25 - 30 minutes.

You can serve this cake as is or glaze with a glaze made of icing sugar and lemon juice.

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