Grandmother's kiwi cake
Preparation time:
1 hour and a half
Cooking time:
35 minutes
Ingredients
- 6 kiwis
- 200 grams of 00 flour
- 2 whole eggs
- 50 ml sunflower seed oil
- lemon peel
- 1 tablespoon vanilla extract
- Icing sugar to taste
Preparation
In a bowl, whisk eggs, sugar, vanilla and grated lemon peel until frothy and light. Gradually add oil and sifted room temperature ricotta by spoonfuls. Then add flour and sifted baking powder, mixing with the whisk at low speed until everything is combined. Peel the kiwis, cut 5 of them into slices and 1 into small pieces and add it to the batter. Pour the kiwi cake batter into a greased and floured 24 cm baking tin. Flatten the surface and bake the cake in a preheated oven at 180° for about 35 minutes. Of course, the baking time may vary depending on the oven! Only take the cake out of the oven when it is dry in the middle, and let it rest for about 30 minutes before spreading the kiwi slices over the top, taking care not to sink them too deep, but to keep them flat. Cover the whole cake with kiwi slices and enjoy!
