Ingredients
- Ricotta (500g)
- Eggs (4 large)
- Sugar (250g)
- Flour (3 tbs)
- Dark Rum (5 tbs)
- Cinnamon (1 tsp)
- Lemons (Grated Zest of 2)
- Icing Sugar (sprinkling)
Instructions
Steps
- In a mixing bowl or food processor, blend 500g ricotta until smooth.
- Add 4 large eggs, 3 tbs flour, 250g sugar, 1 tsp cinnamon, the grated zest of 2 lemons, and 5 tbs dark rum. Mix well until combined.
- In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the ricotta mixture.
- Pour the batter into a buttered and floured 25cm cake tin.
- Bake in a preheated oven at 180ºC (160ºC fan) or gas mark 4 for approximately 40 minutes, or until the center is firm.
- Once baked, allow it to cool before serving. Dust with icing sugar before serving, either warm or chilled.