Lemon Ricotta Cake

By Grazor

Ingredients

• Ingredients
• 175 * 175g softened butter
• 175 * 175g caster sugar
• 3 * 3 lemons , zested
• 3 * 3 eggs , separated
• 250 * 250g ricotta
• 125 * 125g self-raising flour
• 1 * 1 tsp baking powder
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Preparation

Step 1

Easy

Serves 8
Preparation and cooking times
Total time

Method

1. Heat the oven to 180C/fan 160C/gas 4. 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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Know-how

This makes the most of the fat, juicy lemons that are at their best right now. Use unwaxed lemons for best results.
Per serving

381 kcalories, protein 7.3g, carbohydrate 35.8g, fat 24.1 g, saturated fat 14.2g, fibre 0.5g, salt 0.83 g

Recipe from olive magazine, April 2006.