LEMON RICOTTA CAKE.

This is a lemony cake from Sardinia and is quite different from a traditional cheesecake, but a cheesecake non the less. Ingredients....75 gm of butter/ marg, 175 gm of castor sugar, 75 gm of ricotta cheese, 3 eggs at room temp, separated, 175 gm of plain flour, grated rind o f 1 lemon, 3 tbs of lemon juice, 1 and 1/2 tsp of baking powder, icing sugar for dusting. Preheat your oven to 180 deg C. Grease and lightly sprinkle with fine polenta a 23 cm round baking pan. Cream the butter / marg and sugar together until smooth. Beat in the ricotta cheese. Beat in the egg yolks along with 2 tbs of the flour, lemon rind and juice. Mix the remaining flour with the baking powder and beat into the batter until just blended. In a separate bowl beat the egg whites until they form stiff peaks. Fold them carefully into the batter. Transfer the mixture to the prepared pan. Bake in the preheated oven for 45 minutes, or until tested with a skewer inserted comes out clean. Allow the cake to stand in the pan for 10 minutes before turning out onto a wire rack to cool. Liberally sprinkle icing sugar over the top before serving.