Shelly's Recipe

LEMON RICOTTA CAKE

Category: Cakes

3/4 cup softened butter
3/4 cup granulated sugar
Zest from 3 large lemons
1 tsp lemon extract
3 large eggs, separated
1 cup full fat ricotta cheese
1/2 cup plus 2 tbsp all-purpose flour
2 tsp baking powder
Dash of salt
Macerated strawberries

Preheat oven to 325 degrees. Lightly grease and flour a 7 or 8 inch spring-form pan.

Beat the butter and sugar with a hand mixer until light and fluffy. Add the lemon zest, extract, egg yolks and ricotta cheese and beat until smooth.

Mix together the flour, baking powder and salt, and beat into the butter mixture just until combined. Wash your beaters well, and then beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the batter then spoon the batter into your prepared tin. Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean. Allow to cool to room temperature before serving.

Macerated Strawberries
1 Fresh Quart of Strawberries
1 TbspSugar
1/2 to 1 Tsp Balsamic Vinegar

Wash your berries and cut off the stem end and cut smaller berries in half, large berries into thirds. Place in a bowl and add the sugar and a little vinegar. Toss to coat the berries and taste, adding a little additional vinegar if desired. Allow the berries to macerate for 30 minutes at room temperature before serving.