These moist sponges contain two of the excellent traditional produce of the Campania region, in Italy. A delicate balance of sweet and savoury flavors, of fats, acids and sugar that will explode with an overwhelming taste at every bite.
Close your eyes, fill your senses with the intense scent of the Amalfi lemon, and at the first bite you will feel like being in the wonderful Amalfi Coast.

- Preparation: 15 Minutes
- Cooking: 20 Minutes
- Difficulty: Easy
- Servings: makes around 10 small sponges
- Cost: Medium
Ingredients
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250 g white flour (type 0)
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200 g buffalo ricotta cheese (Ricotta di Bufala Campana DOP)
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125 g brown icing sugar
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50 ml extra virgin olive oil
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3 eggs
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1 lemon (Limone Costa d'Amalfi IGP)
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1 teaspoon baking powder
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1 pinch table salt
Preparation
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- – put the eggs, the icing sugar and the salt in a bowl;
- – whisk everything together till you get a frothy cream;
- – sift the ricotta onto the egg cream;
- – mix very well to amalgamate the ricotta;
- – sift the flour onto the mixture and mix well;
- – pour the extra virgin olive oil and mix well;
- – pour the juice of the lemon and mix well;
- – add the lemon zest too;
- – add the baking powder and mix well;
- – pour the mixture into a semi sphere half round dome silicon mold;
- – bake at 175 degree for about 15/20 minutes;
- – allow to cool down, then serve the sponges topped with some icing sugar
N.B. They must be eaten on the day of baking, owing to absence of preservative and artificial additives.
Notes
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