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Saturday, July 16, 2016

Ricotta and lime cake

How to make Ricotta and lime cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the cake mix:
5 eggs
190 g butter
225 g sugar
pinch of salt
225 g flour

For the filling:
2 eggs
350 g ricotta
100 g sugar
grated zest of 1 ½ untreated lemon
pinch of salt

butter for the baking tin
icing sugar for dusting

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a springform (24 cm diameter). Separate the eggs and whip the egg whites until stiff. Store in a cool place for later.

Melt the butter in a flat pan and leave to cool slightly. Beat the egg yolks with sugar and salt until creamy. Stir in the flour and then add the melted butter. Fold in the whipped egg whites and turn half of the cake mixture into the springform.

For the filling, beat the eggs with the ricotta, sugar, lemon zest and salt until creamy. Spread the cream evenly over the cake base and pre-bake the cake for approx. 10 minutes.

Carefully pour over the rest of the cake mixture and bake the cake for a further 40 minutes. Take the cake out of the form and leave to cool completely on a cooling rack. Dust with icing sugar.

Ricotta and lime cake recipe
Ricotta and lime cake recipe
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