A light, cloud-soft Italian ricotta cake spiked with dark rum, warm cinnamon and bright lemon zest, baked until just set and finished with a snowfall of icing sugar. Equally lovely served warm from the oven or chilled the next day.
Cook ModeHeat the oven to 180C/160C fan/gas 4 and butter and flour a 25cm cake tin.
Mash the ricotta in a large bowl (or food processor) until smooth, then beat in the egg yolks until well combined.
ricotta
eggsStir in the flour, sugar, cinnamon, grated lemon zest and dark rum, mixing until smooth and evenly blended.
all-purpose flour
sugar
ground cinnamon
lemon zest
dark rumIn a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the ricotta mixture to keep it light.
eggsPour the batter into the prepared tin and bake for about 40 minutes, until firm and golden.
Serve hot or cold, dusted generously with icing sugar.
icing sugarSubstitutions, timing tweaks — anything to remember next time.
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