Al-Ahram Weekly On-line 4 - 10 January 2001 Issue No.515
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Baked ricotta citrus cake

By Moushira Abdel-Malek

Ingredients:

250 gms ricotta cheese
2/4 cup sweetened condensed milk
1 tsp. each: grated lemon, lime and orange rind
1 tbsp. each: lemon, lime and orange juice
3 eggs (separated)
1/4 cup plain flour
icing sugar for dusting
whipped cream or ice cream for serving

Method:

Place ricotta cheese, sweetened condensed milk, lemon, lime and orange rinds and juices, egg yolks and flour in large bowl of electric mixer. Beat until combined. Beat egg whites until firm peaks form. Gently fold into ricotta mixture using a metal spoon. Spoon mixture into greased and lined 20 cm deep round cake pan. Bake in a moderate oven (180°C) for 40-45 minutes until set. Turn cake out of pan. Dust with icing sugar. Serve warm or cold with whipped cream or ice-cream.

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