Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Lemon Ricotta Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cakes Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
16 Ounce(s) Low fat ricotta cheese
8 Ounce(s) Cream Cheese *
3/4 Cup(s) Granulated Sugar
4 Eggs - separated
3 Tablespoon(s) Triple Sec Liqueur
2 Grated rind from lemons
1/4 Cup(s) Flour
1/2 Teaspoon(s) Nutmeg
1/2 Cup(s) Fresh lemon juice
12 Thin slices of whole lemon
seeds removed
1/4 Cup(s) Water
Directions:
low fat or even nonfat cream cheese can be successfully substituted
inthis recipe.Preheat oven to 325. Butter and flour a 10 inch
springform panFor the cake cream together the ricotta cheese, cream
cheese andgranulated sugar. Separate the yolks from the whites of the
eggs. Beatthe yolks into the cheese mixture. Scrape down bowl and add
the liqueurand lemon rind, beating well to mix. Fold in the flour and
nutmeg. In aclean bowl, whip the egg whites until stiff - then fold
into the batter.Gently pour the batter into the prepared pan and bake
in preheated 325oven for about 60 minutes or until the center is
firm.Prepare the glaze while the cake bakes. Combine the lemon juice
and thesugar with the water in small saucepan. Bring the mixture to a
boil,then simmer for 10 minutes. Add the lemon slices and simmer for
fiveminutes. Remove the lemon slices to waxed paper to cool. Set the
glazeaside.Remove the cake from the oven and let it cool. When cool,
release thesides of the springform pan. When ready to serve, place the
cake on alarge serving platter and drizzle with several tablespoons of
the glazebeing sure to get the edges. Decorate the with the candied
lemonslices.Serve cold or at room temperatureWashington Post 2/7/96==
Courtesy of Dale & Gail Shipp, Columbia Md. == DateFrom Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 369
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 124.2mg
Sodium: 127.5mg
Potassium: 95.2mg
Carbohydrates: 61.7g
Fiber: <1g
Sugar: 57.6g
Protein: 5.3g


Scale this recipe to Servings [?]