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Friday, July 4, 2008

Lemon Ricotta Cheese Cake

Lemon Ricotta Cheese Cake
from "150 desserts: pastries, bakes, cakes, tarts and pies"
Edited by Ann Kay

serves 6-8

75 gr/3oz/6 tbsp butter, plus extra for greasing
175 gr/ 6oz/3/4 cup granulated sugar
75 gr/3oz/generous 1/3 cup ricotta cheese
3 eggs, separated
175 gr/6oz/1 1/2 cups plain (all purpose) flour, plus extra for dusting
grated lemon rind from 1 lemon
45 ml/3 tbsp fresh lemon juice
7.5 ml/1 1/2 tsp baking powder
icing sugar for dusting


1. Grease a 23 cm/9 in round cake or springform tin (pan). Line the bottom with baking paper. Grease the paper with butter,then lightly dust with flour. Set aside. Preheat the oven to 180 C/350 F/Gas 4
2. Cream the butter and sugar until smooth. Beat in the ricotta cheese.
3. Beat in the egg yolks, one at a time. Add 2 tbsp of flour, lemon rind and lemon juice. Sift the baking powder into remaining flour and beat into batter just until it is well blended.
4. In a grease-free bowl, beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
5. Turn the mixture into prepared pan tin. Bakefor 45 minutes or until a cake tester inserted in the centre of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out on to a rack to cool. Dust the cake generously with icing sugar before serving.

Yummmmm, enjoy....

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