Torta Di Limone E Ricotta


Spongecake meets Cheesecake in this Sardinian classic.  Light, fluffy and really tasty



75g butter, softened
170g granulated sugar
75g Ricotta
3 eggs, seperated
175g plain flour
7ml baking powder
Juice and grated zest of 1 lemon
Icing sugar, for dusting


Grease a 22cm round cake tin & line with greaseproof paper.  Preheat the oven to 180 (gas mark 4).

Cream the butter and sugar until smooth, and then beat in the ricotta.  Beat in the egg yolks, one at a time, then add 2 tbsp of the flour, the lemon jest and the juice.

Sift the baking powder into the remaining flour and then beat this into the batter until well blended.  Beat the egg whites until they form stiff peaks, then fold them into the batter.

Pour into the cake tin and bake for 45 minutes.  Check if done by inserting a knife.  If it comes out clean, it’s done.  If not, put back in the oven and check aver 5 minutes.  When done, leave to stand for 10 minutes before turning out onto a rack.  When cooled, sprinkle with icing sugar.

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