2 tablespoons of liqueur, for me Strega liqueur, you can use Sambuca, Gran Marnier
1 teaspoon ground cinnamon
optional icing sugar
PROCEDURE
Separate the egg whites and yolks of 4 eggs. Beat the 4 egg whites until stiff.
Mix the ricotta with the 2 whole eggs and the 4 yolks using a whisk. Add the sugar, the liqueur, the cinnamon, the lemon zest and the flour; you should obtain a smooth mixture.
Incorporate the whipped egg whites with a spatula without deflating the mixture, therefore with movements from the bottom upwards.
Grease and flour the pan and pour in the mixture.
Bake at 160° for about 40 minutes (depends on the oven and the depth of the mold chosen).
Do the toothpick test, the cake should be firm and moist inside.
Let it cool, unmold and sprinkle with icing sugar if you like.
