Mix all the ingredients together in a bowl with a spoon. It does not matter if the batter remains coarse, it will help the cake be fluffy and soft.
Line a baking tray with parchment paper, first wet and then squeezed dry.
Cook in the air fryer for 22 min at 160° / in a hot oven for 35 min at 175° fan-assisted.
Serve cold with a dusting of powdered sugar.
Store in the fridge for up to 3 days in an airtight container
I use a 12 cm mold. For an 18/20 cm one, multiply everything by 3 and increase the cooking time. You can use lactose-free ricotta to make it lactose free as well
Italia
