ContemporaryArtTavistock
 
Ingredients
2 lemons
3 eggs
50g butter, softened
300g caster sugar
250g tub of ricotta cheese
175g self-raising flour
75g white chocolate
A 20cm square cake tin, at 6 cm deep

1 grease the tin and line with baking parchment. Heat the oven to 180C/350F/gas mark 4. Grate the rind of the lemons.

2 separate the egg whites from the yolks into 2 large bowls. Whisk the egg whites until they are thick. They should make stiff peaks.


3 add the butter, sugar and lemon rinds to the egg yolks and beat together. Add the ricotta slowly, beating after each spoonful.

4 sift the flour over the mixture. Fold it together then fold in the egg whites. Then spoon the mixture into the cake tin.

5 smooth the top of the cake mixture and bake in the oven for 45-50 minutes, until it feels firm when you touch it.

6 while the cake is still hot, push chopped up chunks of white chocolate into the top of the cake.

7 when the cake has cooled, cover with lemon icing (lemon juice mixed with icing sugar)
 


Comments

Wed, 22 Dec 2010 18:22:36

Do not regret one day in your life. Good days give you happiness; bad days give you experiences; both are essential to life.

 



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