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Lemon ricotta dessert cake

Tracy Rutherford
  • 65 minutes
  • Serves 8

INGREDIENTS

1

Lemon, rind

3

Eggs

100 g

Lemon curd

60 milliliters

Lemon juice, fresh

155 g

Caster sugar

1

Icing sugar, Pure

150 g

Self-raising flour

125 g

Butter

250 g

Ricotta, fresh

1

Vanilla ice cream