Ricotta al Forno

(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.

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