Monday, 13 February 2012
LEMON AND RICOTTA CAKE
This is a very quick cake to make; I had some Ricotta cheese in the fridge that I needed to use and a few unwaxed lemons, so I decided to make this cake ( traditionally from Sardinia). It is very soft and the recipe doesn't contemplate any butter, so it is quite light.
300 g self-raising flour
300 g sugar
1 lemon (juice and peel)
250 g Ricotta cheese
1/2 glass milk
Icing sugar for decoration
Put the Ricotta cheese in a bowl, add the sugar and mix with a fork until creamy. Add the egg yolks (keep the egg whites aside), the grated rind of a lemon and its juice then add the flour. Mix well.
Whip the whites and incorporate them to the mixture.
Pour into a 22 cm cake tin and bake for about 40 minutes at 180° C until the cake is golden brown.
When cold dust with icing sugar.