A light Italian baked ricotta pudding — fragrant with lemon, cinnamon and dark rum — that's wonderful served warm or cold with a dusting of icing sugar.
- 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
Tags:
Cake Baking Desert Sweet Alcoholic CalorificVideo
Preparation
- Mash the ricotta and beat well with the egg yolks, then stir in the flour, sugar, cinnamon, grated lemon zest and rum and mix well (a food processor makes this easy).
- Whisk the egg whites until stiff, fold them in, and pour into a buttered and floured 25cm cake tin.
- Bake at 180°C/160°C fan/gas 4 for about 40 minutes, until firm.
- Serve hot or cold, dusted with icing sugar.
