Magic ricotta cake with lemon zest

Flip it!


4 eggs
500g sheep’s milk ricotta
300g cow’s milk ricotta
130g (2/3 cup) sugar
30g (3 tbsp) cornstarch
100g (2/3 cup) chocolate chips
Lemon zest to taste
Powdered sugar (for decoration)


Preheat the oven to 175°C/350°F. Line the bottom of 20cm springform with parchment paper.
In a large bowl whisk eggs and sugar.
Add both types of ricotta and lemon zest, mix well.
Incorporate cornstarch and mix in chocolate chips.
Pour the mixture into a springform and bake for 75 minutes.
Let cool completely.
Sprinkle with powdered sugar and serve.

Adapted from Cookist