4 Serves
72 Mins
Preheat your oven to 175°C and grease a baking dish.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
388 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
206 mg / 1,250 mgPotassium
431 mg / 4,700 mgSodium
786 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
35 µg / 55 µgFiber
2 g / 28 gSugar
26 g / 50 gSaturated Fat
21 g / 20 gCholesterol
115 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
In a large bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the softened butter and sugar until light and fluffy, then beat in the eggs, ricotta, and lemon zest.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared baking dish and bake for 25-30 minutes until golden and set.
Remove from the oven and allow to cool slightly before serving.
1
g22
g8
g
