Ingredients
- 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.
This recipe has already been read 232 times!