Ricotta and Peaches in syrup cake 

Delicious and fragrant cake with ricotta and peaches in syrup, tall and soft, ideal for breakfast and for a delicious snack
INGREDIANTS
4 medium eggs
a pinch of fine salt (in the egg whites)
sugar 200 gr
vanilla extract 1 tsp
ricotta 250 gr
sunflower oil 80 ml
peach syrup 130 ml
flour 400 gr
baking powder 16 gr
cream of tartar 4 gr
5 halves of peaches in syrup
cake pan 24 cm in diameter, greased and floured
just enough granulated sugar for the surface of the cake before cooking
Limoncello or Alchermes liqueur to wet the surface of the cake when it is cooked and cold
cook in a preheated oven in STATIC mode at 320 °F for about 55-60 minutes
let the cake cool before taking it out of the pan and before serving