A dessert dish from the Italian kitchen.
Ingredients
- 500g Ricotta
- 4 large Eggs
- 3 tbs Flour
- 250g Sugar
- 1 tsp Cinnamon
- Grated Zest of 2 Lemons
- 5 tbs Dark Rum
- sprinking Icing Sugar
Method
- Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
- Serve hot or cold dusted with icing sugar.
Source
This recipe is adapted from TheMealDB (id 52961), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=6dzd6Ra6sb4.
Original source noted by the contributor: https://thehappyfoodie.co.uk/recipes/ricotta-cake-budino-di-ricotta.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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