This is a ricotta cake .
It is another baked cheesecake .
Preheat your oven to 160 deg C
I used a 23cm log or round pan , line with baking paper .
Preheat your oven to a solid 160 deg C
Beat 10 egg yolks ( keep the egg whites )
Add 175 gm of castor sugar
Then beat till the mixture is thick and creamy , at least 10 minutes .
Stir in the zest of 6 lemons or 100 gm of mixed peel
1 tsp of vanilla paste
125gm of almond meal .
Crumble 500gm of ricotta cheese in batches to the mixture
In another bowl sift and mix together
175 gm plain flour
2 tsp of baking powder
1 tsp of cream of tartar
1 tsp of salt
Fold lightly into the batter
Lift and fold
Beat the egg whites till thick and firm
Fold half of this mix into the batter
Lift and fold
Now fold in the other half of the egg whites .
Pour into your prepared pan
Bake for 45 minutes until golden and risen .
Remove from oven and let cool in the pan completely before turning out .Dust with icing sugar to serve .
It is another baked cheesecake .
Preheat your oven to 160 deg C
I used a 23cm log or round pan , line with baking paper .
Preheat your oven to a solid 160 deg C
Beat 10 egg yolks ( keep the egg whites )
Add 175 gm of castor sugar
Then beat till the mixture is thick and creamy , at least 10 minutes .
Stir in the zest of 6 lemons or 100 gm of mixed peel
1 tsp of vanilla paste
125gm of almond meal .
Crumble 500gm of ricotta cheese in batches to the mixture
In another bowl sift and mix together
175 gm plain flour
2 tsp of baking powder
1 tsp of cream of tartar
1 tsp of salt
Fold lightly into the batter
Lift and fold
Beat the egg whites till thick and firm
Fold half of this mix into the batter
Lift and fold
Now fold in the other half of the egg whites .
Pour into your prepared pan
Bake for 45 minutes until golden and risen .
Remove from oven and let cool in the pan completely before turning out .Dust with icing sugar to serve .
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