Cooking time 30 min
Ingredients
- 175g Butter, softened
- 175g Castor sugar
- Zest of 2 lemons, grated
- 3 Large eggs, separated
- 300g Self-raising flour, sifted
- 1 Tsp baking powder, sifted
Method
- Preheat the oven to 180°C, and grease a baking pan
- Beat the butter and sugar with an electric beater until pale and fluffy
- Add the lemon zest the egg yolks and the ricotta and beat again at low speed
- Whisk the egg whites to soft peaks, and gently fold into the ricotta mix
- Then gently fold in the flour and the baking powder
- Pour into the baking pan
- Bake for 25 to 35 minutes till firm and golden
- Remove from the oven and allow to cool down in the pan.