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- 150g plain flour
- 1 tsp baking powder
- pinch salt
- 100g caster sugar
- 80ml olive oil
- ¾ cup of ricotta
- 80ml lemon juice
- 2 large eggs, separated
- 60g unsalted butter, melted
- finely grated zest of 2 lemons
- 1 cup of pure icing sugar
- 1½ Tblspn fresh lemon juice
- candied lemon slices, to garnish
Method
Heat the oven to 170°C. Line the bottom of a 24cm quiche pan with baking paper, beat the egg yolks, oil & caster sugar until light & fluffy. Add the ricotta, lemon juice & zest, then fold in the flour & baking powder. In a separate bowl whisk the egg whites until they form stiff peaks, fold into the batter and drizzle in the melted butter. Pour the batter into the baking pan & bake for about 30 minutes until golden. Allow to cool & place on a serving plate. Combine the lemon juice and icing sugar and stir until smooth. Pour over the top of the cake and smooth. Once set garnish with candied lemon slices & serve with whipped cream.