for 12 pieces

Batter

120 g	butter, soft
150 g	sugar
3	eggs
100 g	ricotta
1 dl	milk
1	organic lemon, grated zest, juice set aside
150 g	white flour
100 g	fine polenta (2 mins.)
2 tsp	baking powder
¼ tsp	salt

To serve

150 g	ricotta
2 tbsp	lemon curd

How it's done

Batter

Place the butter and sugar in a bowl, beat using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the ricotta, milk and lemon zest. Combine the flour, polenta, baking powder and salt, mix in. Transfer the batter to the prepared tin.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Pour the reserved lemon juice over the cake, remove the tin frame, leave to cool on a rack.

To serve

Whisk the ricotta in a small bowl until creamy. Spread the ricotta and lemon curd on top of the cake.

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