Recipe Donut with lemon and lavender – Italian Cuisine

Recipe Donut with lemon and lavender

  • 190 g butter
  • 190 g caster sugar
  • 160 g flour 00
  • 130 g icing sugar
  • 70 g ricotta
  • 50 g almond flour
  • 25 g egg white
  • 7 g baking powder for cakes
  • 3 pcs eggs
  • 2 pcs lemons
  • dried edible lavender flowers
  • salt

For the recipe of lemon and lavender donut, cut the butter into small pieces, collect it in a large bowl and let it soften at room temperature. Blend half of the granulated sugar with 1 tablespoon of lavender flowers, then mix this mix with the remaining caster sugar. Grate the lemon rind over the butter, add the lavender sugar and a pinch of salt and whisk (with electric whisk or in the kneader). Stir in one egg at a time, then the almond flour, the sifted 00 flour, the baking powder, 30 g of lemon juice and finally the ricotta, well dried with kitchen paper. Grease and flour a donut mold or cake pan (diameter 20 cm) and pour the mixture. Bake at 175 ° C for about 40 minutes. Take the cake out of the oven, let it cool, turn it out and place it on a wire rack until it is cold. Mix the icing sugar with the egg white and 1 teaspoon of lemon juice, obtaining a glaze. Pour it over the cake and let it set for 10 minutes. If you want to cover the cake entirely, triple the doses of the icing.

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