- 500g Ricotta
- 4 large Eggs
- 3 tbs Flour
- 250g Sugar
- 1 tsp Cinnamon
- Grated Zest of 2 Lemons
- 5 tbs Dark Rum
- sprinking Icing Sugar
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.
You can do this in a food processor.
Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin.
Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
Serve hot or cold dusted with icing sugar.