Budino Di Ricotta

Ingredients

• 500g Ricotta
• 4 large Eggs
• 3 tbs Flour
• 250g Sugar
• 1 tsp Cinnamon
• Grated Zest of 2 Lemons
• 5 tbs Dark Rum
• sprinking Icing Sugar

Instructions

1. Place the ricotta in a large bowl and mash until smooth. Add the egg yolks and mix well until fully combined.
2. Stir in the flour, sugar, ground cinnamon, lemon zest and dark rum, mixing until the batter is smooth. A food processor can be used for a finer texture.
3. In a separate clean bowl, whisk the egg whites until stiff peaks form. Gently fold them into the ricotta mixture in batches, keeping the mixture light.
4. Butter and lightly flour a 25 cm round cake tin, shaking out any excess flour. Spoon the mixture into the tin and level the surface.
5. Preheat the oven to 180°C / 160°C fan / Gas mark 4. Bake for about 40 minutes, until the budino is set and lightly golden.
6. Remove from the oven and allow to cool slightly. Serve warm or cold, dusted with icing sugar.

instructions_source: editorial-classic