Pardula cake

Pardule are probably the most famous cookies in Sardinia. Small cakes stuffed with ricotta and lemon in a shell of thin crispy dough, are a decoration of the holiday table. But this filling can also be made as a cake or cake on its own. It is a really quick and easy butter-free biscuit that can be served on its own, but also as a base if you want to use the filling.

Preparation steps

Separate the egg whites from the yolks. Mix the ricotta with the sugar in the egg yolks until you get a smooth mixture. Sift the flour with the baking powder and density and slowly add it to the mixture, stirring constantly. Stir in the saffron as well - it’s only there for the color, so feel free to omit it. Then stir in the grated lemon zest.
Stir the egg whites with the addition of a little salt into the solid snow. Then mix it into the mixture, stirring gently with a spatula. Pour the mixture into a greased and floured mold with a diameter of 22 cm. Bake in a preheated oven at 180 * for 40-45 minutes.
Cool the baked cake on the grill. Chilled sprinkle with powdered sugar.

Serving

If you want a gluten-free version instead of wheat, use rice flour

Ingredients

300 gricotte
3L-sized eggs (or 4 M)
150 gbrown sugar (I use coconut palm sugar)
150 gsmooth flour
150 gcorn starch
on the tip of a knifesalts
1 bagBaking powder Docela
on the tip of a knifeground saffron (can be without)
grated rind of one lemon

and more

powdered sugar (for sprinkling)
butter and flour for mold (or baking paper for round molds)

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