300 g sugar
300 g fresh ricotta cheese
3 eggs
1 lemon, zest and juice of
16 g (3.5 teaspoon )baking powder
1. Preheat the oven to 180 C (350 F)
2. Place ricotta and sugar in a large bowl. Crush with a fork until smooth and creamy.
3. Stir in egg yolks, lemon zest, flour and baking powder.
4. In a mixing bowl beat egg whites until stiff peak then gently fold them into the batter. (this might be a little difficult as the batter is rather thick if so add lemon juice)
5. Place the butter in 22 cm baking pan.
6. Bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
Original entry: http://forthebodyandsoul.blogspot.com/2008/04/sardinian-ricotta-cake.html
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