The ricotta and chocolate chips cake is very easy to prepare, with very few ingredients. It is perfect for tea time, for breakfast, or anytime you want a sweet bite. The ricotta will maintain the cake moist and soft and it will make both adults and children very happy!
I used a 20 cm round Springform cake tin, serving 10 slices of cake.
Ricotta and Chocolate Chips Cake
Pre-heat your oven at 170°C (fan).
Crack the eggs into a large bowl, then add the zest of half lemon (finely grated) and the sugar. Whisk all the ingredients (I use an electric whisk) for 3 minutes. Whisk in the cooled melted butter and the ricotta.
Add the baking powder first, then add the flour and milk, alternately. Begin with the flour (dry ingredient) and alternate with the milk (liquid ingredient), and carefully whisk the batter. Finally, add the chocolate chips and work the batter with a spatula, until all ingredients are nicely incorporated.
Take your cake tin and rub a little butter around the inside of the tin to grease it. Take a small a spoonful of flour and dust lightly around the inside of the greased tin. Pour in the cake batter and place the cake tin in the middle of the oven. Bake for 45 minutes.
Once the cake is baked, leave it cool down in the cake tin. Then remove it from the cake tin, place it on a nice plate, and your cake is ready to eat!