Wednesday, May 29, 2013

Lemon Ricotta Cake

  • 175g softened butter
  • 175g caster sugar
  • 3 lemons , zested
  • 3 eggs , separated
  • 250g ricotta
  • 125g self-raising flour
  • 1 tsp baking powder
Heat the oven to 180C/fan. 
Butter and flour an 18cm spring-form cake tin. 
Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, yolks and ricotta. 
Whisk the egg whites to stiff peaks, then fold into the ricotta mixture. 
Fold in the flour and baking powder then spoon the mixture into the tin. 
Bake for 35 minutes until risen, firm and golden in colour. Cool for an hour in the tin.

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