This recipe is great for using up leftover dried Christmas fruit.
Cook the dates in the 2 glasses of water for 10 minutes. Set the water aside and blend the dates.
Put the sugar and ricotta in a bowl and mix with an electric whisk for 5 minutes.
Add the eggs and continue with the whisk until they are fluffy.
Add the remaining ingredients and the hot date water a little at a time, continuing to work with the whisk; the batter should be soft.
Line the baking pan with parchment paper, pour in the batter and level it with a spatula.
Bake in a preheated oven at 180 degrees for 40 minutes. Always do the toothpick test.
Once cooked, dust with icing sugar and decorate as desired.
Parchment paper.
Large bowl
Electric whisk
Spatula
24 cm round cake pan
It keeps at room temperature for several days.
Italia, Campania
| Energy (kcal) | 268.64 |
| Carbohydrates (g) | 40.07 |
| of which sugars (g) | 11.4 |
| Fat (g) | 9.56 |
| of which saturates (g) | 2.37 |
| Protein (g) | 6.91 |
| Fibre (g) | 2.16 |
| Salt (g) | 0.15 |
