Slice of flourless ricotta lemon cake

Ingredients

For 1 serving

• Part-skim ricotta80 g
• Eggs20 g
• Sugar9 g
• Cornstarch6 g
• Lemon zest2 g
• Vanilla extract1 ml

Contains: lactose, eggs,

Method

1. Preheat a conventional oven to 170 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
2. Wash the lemon and grate the zest; separate the yolks from the whites.
3. In a bowl beat the ricotta with the sugar, lemon zest and vanilla extract until smooth, then add the yolks and cornflour and mix well.
4. Whisk the whites to stiff peaks in a clean bowl and fold them into the ricotta cream in 2–3 additions with a spatula, lifting from the bottom.
5. Pour into the tin and bake for 40 minutes, until the top is golden and the centre is set.
6. Turn off the oven and let it cool inside with the door ajar, so it doesn't sink suddenly.