Friday, 18 October 2013

Lemon ricotta cake

75 grams butter + extra for greasing 
170 grams of sugar 
250 grams of ricotta
 2 limes, zest and juice 
3 eggs, separated 
175g self-raising flour, sifted 
Powdered sugar
Round cake tin 22 cm

Preheat the oven to 180°C 
Grease the cake tin or line the bottom with greased baking paper
 Mix butter and sugar and fold the ricotta, the lime zest and juice through 
Beat the egg yolks one by one into the ricotta mixture
 Mix the flour into the egg-ricotta mixture 
Beat the egg whites until stiff and mix into the batter 
Pour the batter into the cake tin and allow to cook for 45 minutes in the oven.
Cool completely in pan. Remove and sprinkle with sliced almonds and powdered sugar.  

Bon appetit!

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