Recipe Details

Instructions: 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.

Ingredients:

• Ricotta - 500g
• Eggs - 4 large
• Flour - 3 tbs
• Sugar - 250g
• Cinnamon - 1 tsp
• Lemons - Grated Zest of 2
• Dark Rum - 5 tbs
• Icing Sugar - sprinking