Sweet soft cheese tart
Crustless. J
These are the ingredients I used
and this is how I used them—
525g sweet soft cheese (ricotta)
375g sugar
140g (fat) yoghurt
4 (large) eggs
a drop of vanilla extract
a dash of salt
4g baking powder
225g (whole-wheat) flour
zest from an organic lemon
Mix the sweet soft cheese with the
sugar until it is fully incorporated, by using a wooden spoon.
Add the yoghurt, the whole eggs
one by one, the vanilla extract, the salt, and the baking powder.
Finally, mix in the flour. I used
whole-wheat flour; I believe it added a special flavour, but you may use
regular wheat flour.
Before transferring the batter into the baking pan, zest the lemon. I used a round silicone mould, so I needn’t butter and flour it; use butter and flour if baking in a regular pan.
Bake in the preheated oven at 180⁰C for 35 minutes. Then, bake the cake for 5 more minutes at 160⁰C.
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