At Paolo’s Table – Torta di Ricotta e Limone

Over the past few weeks Paolo has been busy cooking and baking up a storm whilst working from home. This is one of his favourite recipes: Torte di Ricotta e Limone / Ricotta & Lemon Tart.

You will need:

• 250g Ricotta Cheese
• 150g Sugar
• 200g Self-raising flour
• 2 Large eggs (separate yolks from whites)
• 80g Butter
• 1 Teaspoon Vanilla essence
• Zest and juice of 1 lemon

Instructions

• Preheat the oven to 180 C.
• Butter a 9.5″ cake ring and set aside.
• Stir together the ricotta and sugar.
• Slowly, spoon in the butter, egg yolks, flour, lemon zest & juice and the vanilla essence. Mix well!
• In another bowl, beat the egg whites to a stiff peak and incorporate slowly to the mixture.
• Spoon into the cake ring and bake for 35-40 minutes.
• Leave to cool before removing the cake from the ring tin.
• Sprinkle with icing sugar and decorate with a few sprigs of mint!

We would love to see your versions! Use #paolostable on Instagram and tag @paolomoschinoltd or @paolomoschino. Bon appetit!