Leavened pizza cake
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Ingredients
- 500 g flour
- 400 g leavened dough
- 150 g Ricotta Romana
- 60 g raisins
- 4 eggs
- 1 lemon
- 1 tablespoon cinnamon
- salt to taste
Directions
- Mix the eggs, raisins, cinnamon, a pinch of salt, ricotta and grated lemon zest with the flour and work together with the leavened dough beating the mixture on the table until it is smooth and elastic.
- Place the dough on a greased baking tin (preferably with lard), until the mixture reaches halfway up the edge of the tin, then leave to rise for about 10 hours (preferably overnight).
- Bake at 190°C for approximately 40 minutes.
Wine pairing suggestion
Malvasia del Lazio IGT dessert wine
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