Citrus Ricotta Squares

Name: Citrus Ricotta Squares
Yield: Makes Sixteen
Ingredients: rind from 1 lemon; 3 large eggs, separated; 175 g/6 oz/scant 1 cup caster (superfine) sugar; 45 ml/3 tbsp hot water; 185 g/6½ oz/1⅔ cups plain (all-purpose) flour, sifted; 2.5 ml/½ tsp baking powder; long strands of lemon rind, to decorate fresh fruit, to serve; icing (confectioners’) sugar, sifted, for dredging; 100 ml/3½ fl oz/½ cup double (heavy) cream, lightly whipped; 500 g/1¼ lb/2½ cups ricotta cheese; 25 g/1 oz/2 tbsp caster (superfine) sugar; 10 ml/2 tsp lemon juice

Preparation info

Makes
Sixteen

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Two sponge layers are filled with lemon-scented ricotta cheese in this tasty cake which is perfect for tea-time anywhere.

Ingredients

3 large eggs, separated
175 g/6 oz/scant 1 cup

Cake
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas 5. Grease a 30 x 20cm/12 x 8in Swiss roll tin (jelly roll pan). Whisk together the egg yolks and caster sugar in a large bowl until the mixture is pale and the whisk leaves a trail when lifted. (The mixture should triple in vo