Budino Di Ricotta
A creamy Italian ricotta pudding-like cake with bright lemon and warm cinnamon, enriched with rum for a tender, fragrant dessert best served dusted with icing sugar.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 500 g ricotta
- 4 pcs eggs
- 3 tbsp flour
- 250 g sugar
- 1 tsp cinnamon
- 2 pcs lemon zest
- 5 tbsp dark rum
- icing sugar (for dusting)
Directions
- Mash the ricotta and beat well with the egg yolks
- Stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well
- Beat the egg whites until stiff and fold into the ricotta mixture
- Pour into a buttered and floured 25 cm cake tin
- Bake at 180°C (160°C fan) for about 40 minutes or until firm
- Serve hot or cold dusted with icing sugar