Creamy Limoncello Italian Ricotta Cake

Ingredients

• 450g ricotta cheese well drained

• 4 eggs

• 4 tablespoons sugar granulated

• 4 tablespoons limoncello creamy or not creamy

• lemon zest from 1 lemon

Instructions

• Preheat the oven to 175°C

• Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.

• In a mixing bowl of stand mixer, whip the ricotta until creamy.

• Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.

• Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.

• Add the lemon zest and the liqueur. Beat until smooth.

• Pour batter into greased 8 x 8 pan.

• Bake in preheated oven for 30-35 minutes until light golden, firm and set.

• Allow to cool before serving or can be refrigerated and served the next day.

• If desired, garnish with small berries, mint leaves and drizzle with extra limoncello.