(Baked ricotta cake)
2/3 cup sugar
3 eggs, beaten
4 level tablespoons of cornstarch, sifted
450 grams fresh ricotta, one container, drained
1/4 cup cream (I used light)
2 lemons, zest & juice
Heat oven to 350 degrees.
Butter and line a 9- inch cake pan with parchment paper.
In a bowl, combine the sugar, eggs and cornstarch.
Using a hand mixer beat ingredients until smooth and lump-free.
Add the ricotta and mix on low speed until well combined. Add cream then lemon zest and juice, mix until smooth. Pour the batter into the cake pan.
Bake 45-50 minutes or until slightly golden brown on top. Test with a knife for doneness.