Italianby TheMealDBBudino Di RicottaKeep screen onSaveShareIngredients500g Ricotta4 large Eggs3 tbs Flour250g Sugar1 tsp CinnamonGrated Zest of 2 Lemons5 tbs Dark Rumsprinking Icing SugarStepsStep-by-step0 of 2 done1Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.2Serve hot or cold dusted with icing sugar.Source: TheMealDB
