Ricotta cake - torta de ricota

By Alimo
(3.60/5 - 5 votes)


- 75 g unsalted butter
- 200 g self-rising flour
- 50 g sugar
- 1 egg Lemon zest - of one lemon
- 1/4 C cold water


Step 1

In a bowl add the flour and sugar.

Step 2

Rub in the butter until the mixture resembles bread crumbs, loosely gathering the mixture together in your hands without squeezing.

Step 3

Add lemon zest, egg and water. The dough should be firm, as well as moist and smooth. When ready, cool in the refrigerator for 30 minutes.

Step 4

Greased and floured 28 cm baking dish. Set aside.

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