Preparation step
1: Whisk eggs
. In a large bowl, peel the eggs and beat with the sugar with an electric whisk until the mixture is fluffy, light, and fluffy.
Step 2: Add the ricotta.
Add the well-drained ricotta to the egg mixture and continue stirring until well blended.
Step 3: Stir in the remaining ingredients.
Add the seed oil and stir.
Add the juice and the grated zest of the lemon and mix gently.
Sift the flour and gently add it to the mixture while stirring until smooth.
Step 4: Preparing the mold
Line a mold with 18–20 cm diameter with baking paper.
Pour the mixture into the mold and smooth the surface with a spatula.
Step 5: Bake
Bake in the preheated oven at 170 °C (static) for about 45 minutes, checking with a toothpick that the cake is cooked: if it comes out dry, the cake is done.
Step 6: Finish and serve.
Remove the cake from the oven and let it cool completely before removing it from the pan.
Sprinkle the surface with plenty of powdered sugar and slice to serve.
recommendations
For a more aromatic variation, add the seeds of a vanilla pod or a teaspoon of extract.
For an even more delicious variation, you can enrich the dough with chocolate chips, blueberries or strawberries.
For a gluten-free version, replace the 00 flour with rice flour or cornstarch.
As an alternative to ricotta, you can use Robiola or mascarpone for a creamier flavor.
A simple and fragrant dessert, perfect for a snack or a delicate end to a meal. 
