8 Serves
64 Mins
39 g
25 g
22 g
Preheat your oven to 180°C and grease a 25cm cake tin with butter, then dust it lightly with flour.
Ingredients, vitamins, and health benefits
Unsalted Butter
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
211 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
389 mg / 1,250 mgPotassium
557 mg / 4,700 mgSodium
520 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
0 g / 28 gSugar
16 g / 50 gSaturated Fat
9 g / 20 gCholesterol
606 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a large bowl, mash the ricotta cheese and beat it thoroughly with the egg yolks, sugar, cinnamon, grated lemon rind, and white rum until smooth.
In a separate clean bowl, beat the egg whites until they form stiff peaks.
Gently fold the stiff egg whites into the ricotta mixture until just combined, then pour the batter into the prepared cake tin.
Bake in the preheated oven for 40 minutes, or until the cake is firm to the touch. Once cooled slightly, dust with icing sugar before serving.
White Flour
Ricotta
Egg Yolks
Granulated Sugar
Cinnamon
Lemon Zest
White Rum
Icing Sugar
Lemon rind
Egg White
Vitamin A
189 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
211 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
389 mg / 1,250 mgPotassium
557 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
16 g / 50 gSaturated Fat
9 g / 20 gCholesterol
606 mg / 300 mgCaffeine
0 mgNet Carbs
13
g52
g8
g
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Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
78 µg / 55 µgAlcohol
0 g