Lemon Ricotta Cake
Beautiful served with a light lemon cream or a homemade ginger ice cream or a warm toffee sauce. This cake will freeze for up to 3 months or refrigerate and eat within 3 days, not that it will be around that long!
Preparation time: 20 minutes Quantity: Serves 8 Cooking time: 45 minutes
Ingredients
75g / 3 oz soft butter
170g / 6 oz caster sugar
75g / 3 oz ricotta cheese
3 egg yolks
175g / 6 oz plain flour
1 & 1/2 teaspoons baking powder
1 lemon zest
3 tablespoon lemon juice
3 egg whites
Method
- Cream the butter and sugar till light. pale and smooth
- Add the ricotta
- Beat in the egg yolks
- Mix in the sieved flour, baking powder, zest and juice
- Meanwhile whip up the egg whites to a firm meringue
- Whisk 1/3 of the meringue in to the ricotta mix then gently spoon the rest of the whites in to the mix till light but mixed together
- Pour in to a greased tin approx. 9 inch
- Bake in a preheated oven gas 4 / 180*c for 45 minutes
- Cool before removing