Are you looking for a soft, light and above all dessert that won’t leave you feeling too guilty for eating it?
Here is the recipe that is right for you: cake with ricotta and yogurt, ideal to accompany your awakening, but also a tasty snack or a meal.
- Butter, for greasing
- 3 eggs
- 1/4 pint (150 ml) natural yogurt
- 3 and 1/2 oz (100 grams) corn flour
- 3 and 1/2 oz (100 grams) caster or superfine sugar
- 14 oz (400 grams) mild ricotta cheese, crumbled
Preheat the oven to 200°C (400°F) Gas Mark 6.
Grease a cake tin with butter.
Separate two of the eggs and beat the third in a small bowl.
Pour the yogurt into a saucepan, sift the corn flour over it and stir well.
Add the sugar and cook over a low heat, stirring constantly, until thickened.
Stir in the ricotta, then remove from the heat and leave to cool.
Stiffly whisk the egg whites in a grease-free bowl.
Stir the egg yolks into the ricotta mixture, then gently fold in the egg whites.
Pour the mixture into the prepared cake tin, smooth the surface and brush with the beaten egg.
Bake for about 30 minutes, then remove from the oven and leave the cake to cool in the tin.