Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 10

Ingredients
• 125 grams unsalted butter - chopped and at room temperature
• 155 grams caster sugar
• 1 tablespoon finely grated lemon rind
• 250 grams fresh ricotta - crumbled
• 3 eggs - at room temperature
• 100 grams self raising flour
• 60 grams polenta
• half teaspoon salt
• 80 millilitres fresh lemon juice
• icing sugar for dusting

Method
Step 1
Preheat oven 170•C - non fan forced or
150•C - fan forced
Grease and line the base of a 20cm (base size) of a round springform cake pan with baking paper.
• Place the base plate back in upside down so there is no ridge, for you cake to get caught on
Step 2
Using electric beaters to beat the butter, sugar, and lemon rind in a bowl until pale and creamy.
Gradually add the ricotta and bear until just combined. Add the eggs one at a time, beating well after each addition (do not worry if it looks curdled at this stage).
Step 3
Add the flour, polenta, salt and lemon juice to the butter mixture. Using a large metal spoon to fold together until just combined. Transfer mixture into prepared pan and smooth the top.
Step 4
Bake for 45 minutes or until the cake springs back when lightly touched in the centre. (The cake will rise slightly, but will sink back to a flat surface while cooling). Set aside in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving.

Nutritional Per Serving
Energy 1143 kj (273 calories)
Protein 5.2 grams
Total Fat 14.4 grams
Saturated Fat 8.5 grams
Carbohydrate Total 31.7 grams
Sugars 17.3 grams
Sodium 212.9 milligrams
Cholesterol 0.1 grams

Recipe from Taste