Saturday, December 09, 2006

Budino Di Ricotta

Ricotta Cake
Budino Di Ricotta

1 Lb Whole Milk Ricotta Cheese
4 Eggs, Separated
3 Tablespoons Flour
1 1/4 Cups Sugar
1 Teaspoon Ground Cinnamon
Grated Rind Of 2 Lemons
5 Tablespoons Rum
Confectioner's Sugar

Butter and flour a 10 inch springform pan. Preheat your oven to 350 degrees. Mash the ricotta and beat well with the egg yolks. Then stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. Beat the egg whites until stiff and fold them into the cheese mixture. Pour the batter into the springform pan or a 10 inch cake pan. Bake for 40 minutes or until it is firm. Serve hot or cold dusted with confectioner's sugar.

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