Lemon Ricotta Slices

Ingredients for 1 servings:

• 220 g flour
• 1 tsp baking powder
• 180 g butter, melted
• 230 g sugar, very fine (caster)
• 4 m.-sized eggs
• 350 g ricotta
• 200 ml whipped cream
• 2 tsp lemon zest, grated
• 185 ml lemon juice
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

refreshingly fruity and light and creamy

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Lightly grease a 20×30 cm baking pan and line it with enough parchment paper to hang over the two long sides (this will make it easier to lift the cake out later). Combine flour, baking powder, melted butter, and 165g of the sugar to form a dough (it will initially have a crumbly consistency, so mix briefly with a mixer, then knead into a ball with your hands). Mix in 1 egg. Press the dough into the pan and bake for 15 minutes (top/bottom heat). Then remove from oven. Reduce oven temperature to 150 degrees Celsius (300 degrees Fahrenheit). Combine the ricotta, cream, lemon zest and juice, 165g of sugar, and the remaining 3 eggs (do not overmix, as you don’t want the cream to be overwhipped). Pour the mixture onto the cake and bake for another 25-30 minutes. (The ricotta mixture will still be wobbly when you remove the cake from the oven.) Let it cool slightly and then refrigerate for at least 2 hours. Cut into pieces and dust with powdered sugar.