Lemony Ricotta Rice Dessert

2013-09-08
  • Yield : 24cm
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 0m

Ingredients

  • 500g Ricotta Cheese
  • 200g Creme Fraiche
  • 150 caster sugar
  • 200g rice flour
  • 100g self raising flour
  • 100g soft butter or margarine
  • 1 large lemon zest and juice
  • 4 large eggs
  • 1 teaspoon baking powder
  • Icing:
  • 100g icing sugar
  • 3 dessertspoons lemon juice

Method

Preheat an electric oven on 160C for 10 minutes. In a large bowl with an electric hand-beater, beat the butter and sugar till light and fluffy, roughly 3 to 5 minutes. Break one egg at a time into the mixture and beat a little followed by all of the remaining eggs until all have been used up. Beat in the Creme Fresh till well-blended roughly for 60 seconds then fold in the ricotta and lemon zest and juice. Sieve the flour over the mixture then fold the whole mixture to well combine for roughly a minute.

Add the mixture to a well-greased or lined shallow baking dish/tray for slices or a 23cm cake tin and bake above the centre of the oven for 50 to 60 minutes. Leave it to cool for 10 minutes. In the meantime mix the lemon juice with the icing sugar and after 10 minutes of cooling drizzle and spread the icing mix over the cake and let it set quickly in the fridge or more slowly outside. If using it as a cake without icing then after 10 minutes of resting invert it onto a cooling rack. Cut the cake into large or small slices serve with some thickened fresh cream and strawberries drizzled with some lemon icing. As finger or party food after icing cut into small squares or slices and serve in patty pans decorated with strawberries or candied lemon pieces.

Variations and My Story

Inspiration for this recipe comes from knowing my Italian friends especially auntie Virgilia Rossi who first introduced it to me and where I first got to taste it soon after migrating to Australia and then later on my sisterly friends Natalie & Rosa who will often bring some over for my family to share. This of course is my version of it adding rice flour instead of cooked rice and icing it afterwards instead of baking it topped with ground cinnamon or nutmeg. I suggest eating it fresh because cheese does set when left in a cold place. However any left-overs can be just lightly warmed up in the microwave to make the cheese inside come alive again which I did and it was delicious! I hope you like my fusion version of this dish served at my son’s 30th birthday party! 🙂

Recipe Type: Tags: ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • ROSEMARY LAMB MINCED COCKTAIL BURGERS

Recipe Comments

Post A Comment