Lemon ricotta cake
Ingredients
- 125g digestive biscuits, crushed
- 50g brown sugar
- 1tsp of cinnamon
- 1tbsp of melted butter
- 3 egg whites
- 500g ricotta cheese
- 2 large eggs
- 75g icing sugar
- 150g low-fat natural yoghurt
- ½ grated zest and juice of lemon
- 2tbsp of plain flour
- 1tsp of vanilla extract
- 150g low-fat fromage frais
- 150g of strawberries
- 150g raspberries
Each serving contains 275 calories, 18.5g sugar, 9.9g fat, 5.5g saturates and 0.5g salt.
Method
Preheat the oven to Gas 5, 190°C.
Mix the crushed biscuits with the sugar, cinnamon and melted butter. In a separate bowl, whisk 1 egg while until frothy and fold into the biscuit mixture. Press into the bottom of a 23cm spring-form tin and bake for 7-10 minutes until lightly browned. Cool.
Put the ricotta and whole eggs in a bowl and then blend until smooth. Add the icing sugar, yoghurt, lemon zest and juice, flour and vanilla extract.
In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture. Spread over the biscuit base and bake for 50-55 minutes.
Run a knife around the edge of the cake to loosen. Cool. Remove the tin's sides, cover and chill for at least 2 hours.
Serve cut into slices with fromage frais and fresh berries, dusted with icing sugar.
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