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Yogurt and Ricotta Cake
Yogurt and Ricotta Cake
(Torta allo Yogurt e Ricotta)
 
 
Ingredients:

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 

Directions:

Preheat the oven to 200C (400F) 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. Serves 6.

That's it!
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