Lemon ricotta cake
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Lemon ricotta cake
  Lemon    Dessert    Cakes  
Last updated 6/12/2012 1:22:03 AM. Recipe ID 54525. Report a problem with this recipe.
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      Title: Lemon ricotta cake
 Categories: Dessert, Cakes
      Yield: 8 Servings
     16 oz Low fat ricotta cheese
      8 oz Cream cheese *
    3/4 c  Granulated sugar
      4 lg Eggs - separated
      3 tb Triple Sec Liqueur
      2 md Grated rind from lemons
    1/4 c  Flour
    1/2 ts Nutmeg

    1/2 c  Fresh lemon juice
  1 1/2 c  Granulated sugar
     12 sl Thin slices of whole lemon
           Seeds removed
    1/4 c  Water
  * low fat or even nonfat cream cheese can be successfully substituted
  in this recipe.
  Preheat oven to 325.  Butter and flour a 10 inch springform pan
  For the cake cream together the ricotta cheese, cream cheese and
  granulated sugar.  Separate the yolks from the whites of the eggs.
  Beat the yolks into the cheese mixture. Scrape down bowl and add the
  liqueur and lemon rind, beating well to mix.  Fold in the flour and
  nutmeg. In a clean bowl, whip the egg whites until stiff - then fold
  into the batter.
  Gently pour the batter into the prepared pan and bake in preheated
  325 oven for about 60 minutes or until the center is firm.
  Prepare the glaze while the cake bakes.  Combine the lemon juice and
  the sugar with the water in small saucepan. Bring the mixture to a
  boil, then simmer for 10 minutes. Add the lemon slices and simmer for
  five minutes. Remove the lemon slices to waxed paper to cool. Set the
  glaze aside.
  Remove the cake from the oven and let it cool.  When cool, release the
  sides of the springform pan. When ready to serve, place the cake on a
  large serving platter and drizzle with several tablespoons of the
  glaze being sure to get the edges.  Decorate the with the candied
  lemon slices.
  Serve cold or at room temperature
  Washington Post 2/7/96
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==

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Recipe ID 54525 (Apr 03, 2005)

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