In a bowl, combine the flour, brown sugar, baking powder and salt.
In another bowl, combine the eggs, ricotta and vanilla until almost smooth.
Incorporate the dry ingredients, stop mixing as soon as you no longer see the flour.
Add the softened butter and mix again (if there are small pieces of butter, nothing serious).
Add 3/4 of the sliced fruit, mix and pour into a mold 20cm in diameter previously buttered.
Decorate the top with the remaining fruit and bake for 50-60 minutes. Monitor the cooking with the tip of a knife which should come out with a few crumbs. Let cool and unmold on a rack.
Notes:
Can be stored at room temperature for a few days (ideally in a bell or airtight box).
Par Lilie bakery
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