| 300g | flour |
|---|---|
| 140g | soft butter |
| 140g | sugar |
| 2 | eggs |
| 1/2 sachet | baking powder |
| pinch | salt |
| 300g | fresh ricotta |
| 300g | cherry jam |
| powdered sugar for sprinkling |
Preparing Torta Antica Roma (for 4-6 people)
Butter a round baking tray Ø 30 cm.
Produce a batter using sugar, butter, sifted flour, eggs, baking powder and a pinch of salt.
Line the baking tray with half of the batter. Strain the ricotta and stir it until smooth, then distribute it over the batter.
Spread the jam on top and cover with the other half of the batter. Bake with upper and lower heat at 180° C (gas level 6) for 35 minutes.
