Lemon ricotta slice with honey and Greek yoghurt

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 10
Servings 2


Serving Change
  • 175
    butter, softened, plus extra for greasing
  • 175
    castor sugar
  • 250
    ricotta cheese
  • 3
    eggs, separated
  • 3
    lemons (grated rind only)
  • drop of lemon juice
  • 175
    self-raising flour
  • 5
    baking powder
  • sifted icing sugar for dusting
  • Greek-style yoghurt, honey and fresh berry coulis to serve


Preheat oven to 160 ºC (fan oven), grease a 23 cm loose-bottomed cake tin and line the base with baking paper. Beat butter and castor sugar together with an electric beater until light and fluffy (about 3-5 minutes). Add ricotta, egg yolks and lemon rind, then beat for 2 minutes until light and airy. In a clean bowl, whisk egg whites with a drop of lemon juice until stiff peaks form. Fold a quarter of the egg white into butter mixture with a metal spoon, cutting through mixture until evenly mixed. Fold in remaining egg white very gently to avoid knocking out too much air. Sift together flour and baking powder, then carefully fold into cake mixture with a large metal spoon. Spoon into cake tin and smooth top. Bake for 30-35 minutes, or until firm to the touch. Cool in tin for 10 minutes, then turn out, remove paper and cool completely on a rack. Put on a flat plate and dust thickly with icing sugar. Serve slices with bowls of yoghurt, drizzled with honey, and berry coulis.

Read more on: bake  |  fruit


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