You’ll note there is no photo to today’s recipe: this is because it was eaten before I had a chance to get the camera! So think that’s a reasonable sign of its success. It looks quite a bit like my lemon cake if you absolutely need some kind of reference.
Ingredients
200g butter, softened
1 tablespoon finely grated lime rind
1 cup caster sugar
3 eggs, separated
250g ricotta cheese
1/2 cup milk
1 1/2 cups self-raising flower
Method
Preheat oven to 150C (fan-forced). Grease 20cm baba pan well with melted better.
Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks, cheese and milk. Transfer to large bowl and stir in sifted flour.
Beat egg whites in small bowl with electric mixer until soft peaks form. In two batches, fold the whites into cheese mixture.
Spread mixture into pan. Bake about 1 hour. Stand cake in pan 5 minutes before turning onto wire rack set over tray.
Serve.
Notes A 20cm (9-cup) silicone baba pan was used in the original recipe. I don’t have one of those, so I used a ring tin of approximately the same size and it was fine.
This is recipe forty-five of the 1 recipe a week for a year ‘living list’ challenge. (45/52).
