Budino di Ricotta
A sweet Italian baked ricotta pudding cake scented with lemon, cinnamon, and dark rum, finished with icing sugar.
- 55 min
- 430 kcal
- Vegetarian
- Italian
- Dessert
- Cake
Mellowpan tip: Makes 8 servings, plenty to share.
Ingredients
For 8 servings
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Steps
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Step 1:
Mash the ricotta and beat it well with the egg yolks.
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Step 2:
Stir in the flour, sugar, cinnamon, grated lemon zest, and dark rum.
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Step 3:
Mix well; this can be done in a food processor.
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Step 4:
Beat the egg whites until stiff.
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Step 5:
Fold the stiff egg whites into the ricotta mixture.
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Step 6:
Butter a 25 cm cake tin.
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Step 7:
Flour the buttered cake tin.
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Step 8:
Pour the mixture into the prepared cake tin.
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Step 9:
Bake at 180°C, 160°C fan, or gas mark 4 for about 40 minutes, until firm.
40 min -
Step 10:
Serve hot or cold, dusted with icing sugar.
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