Ingredients for 4 people
200 g of Robiola Osella
100 g of fine yellow maize flour
100 g of plain flour
60 g of butter
100 g of sugar
1 sachet of vanilla-flavoured yeast
1 x 0.5 g sachet of vanillin
the grated zest of one lemon
150 ml of milk
Whisk the eggs with the sugar until they become pale and frothy, then add the grated lemon zest, vanillin, Robiola Osella and melted but almost cold butter.
Now add the two flours, mixed with the yeast, sieving them into the bowl. As you do this, pour in the milk a little at a time.
Pour the mixture into a 24-26 cm tin lined with baking paper, and bake the cake in a preheated oven at 180°C for about 50 minutes.