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Dessert dish from Italian cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
Serve hot or cold dusted with icing sugar.
Per serving
597
kcal
Calories
17.3
g
Protein
17.9
g
Fat
84.4
g
Carbs
1.9
g
Fiber
Round out the meal.
