Do you do requests?Lemon ricotta cayke!
175g softened butter
175g caster sugar
3 lemons, zest of
3 eggs, separated
250g ricotta
125g self-raising flour
1 tsp baking powder
Heat the oven to 180ºC/fan160ºC/Gas 4. Butter and flour an 18 cm spring-form cayke tin. Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, yolks and ricotta. Whisk the egg whitesto stiff peaks, then fold into the ricotta mixture. Fold in the flour and the baking powder then spoon the mixture into the tin. Bake for 30-35 mins until risen, firm and golden in colour. Cool for an hour in the tin. Draw. Serve on b3ta. Serves 8
(175g softened butter
175g caster sugar
3 lemons, zest of
3 eggs, separated
250g ricotta
125g self-raising flour
1 tsp baking powder
Heat the oven to 180ºC/fan160ºC/Gas 4. Butter and flour an 18 cm spring-form cayke tin. Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, yolks and ricotta. Whisk the egg whitesto stiff peaks, then fold into the ricotta mixture. Fold in the flour and the baking powder then spoon the mixture into the tin. Bake for 30-35 mins until risen, firm and golden in colour. Cool for an hour in the tin. Draw. Serve on b3ta. Serves 8
Sir Aunty Grampa Dave the Hat - enjoying a post-meridian muncheon - Ta! Cannaoogim!?,
Thu 3 Aug 2006, 14:14,
archived)
Sounds lovely!But I'm sticking to the Mr Kipling range
(
Wasp Box like a nervous random stranger at a glory hole,
Thu 3 Aug 2006, 14:18,
archived)