Cake
Crack the eggs into a large bowl and whisk them together with the sugar using electric whisks.
Work them until they are light and frothy.
Add the ricotta, always continuing to mount.
Pour in the seed oil.
Then, combine the lemon juice and the grated zest.
Finally, incorporate the sifted flour and mix again until you get a smooth mixture.
Pour the mixture into a 18-20 cm diameter mold, lined with parchment paper.
Level the cake and bake it at 350°F/170°C for about 45 minutes.
Once
