Ricotta cake - torta de ricota

Ingredients

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

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Preparation

• In a bowl add the flour and sugar.
• Rub in the butter until the mixture resembles bread crumbs, loosely gathering the mixture together in your hands without squeezing.
• 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.
• Greased and floured 28 cm baking dish. Set aside.

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