3 egg yolks
3 ounces sugar
1 cup ricotta cheese
2 ounces ground almonds
1 ounce candied lemon peel
1 ounce golden raisins
1 teaspoon grated lemon rind
Preheat the oven to 350°F.
Butter a 6-inch spring form pan and coat it with bread crumbs. Set aside.
Whisk the egg yolks with the sugar, then whisk in the cheese. Stir in the almonds, lemon peel, raisins and zest.
Pour into the pan, smooth the top and bake for 30 minutes or until firm to the touch.
Allow to cool. Release the sides of the pan.
Note: This is made more festive with a drizzle of melted chocolate or fruit coulis
This recipe is featured on show 1819, Fresh Puddings – Budini Freschi.
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