Ingredients:
250 g of sheep ricotta (alternatively cow ricotta)
60 g of seed oil
50 g of milk + 30 g of heated milk to dissolve the yeast
3 eggs
Zest of a lemon
1 sachet of saffron
180 g of sugar
280 g of 00 flour
1 sachet of vanilla yeast
1 pinch of salt
Icing sugar to decorate

Preparation:

1. Mix the eggs with sugar and lemon zest.
2. Then add the ricotta, seed oil and milk.
3. Sift and add flour, yeast and salt.
4. Dissolve the saffron and add to the rest.
5. Pour the mixture into the mold and bake at 180° for 40/45 minutes.