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Lemon Ricotta And Pine Nut Cake Recipe

Lemon Ricotta And Pine Nut Cake Recipe

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Ingredients

Count

Nutrition

538

Calories

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Ingredients:

Serving

Directions:

Preheat oven to 150degC.
Butter sides and bottom of a 25cm springform cake tin.
Finely grate lemon zest, squeeze the juice and combine- leave to sit for 10 mins to infuse flavours.
Whisk ricotta with sugar 'til smooth.
Add eggs and yolks one at a time and continue beating.
Add creme fraiche, then the lemon mixture, marscarpone and essence.
Shake the tin with breadcrumbs to evenly coat all sides. Pour cake mixture in, shake over the pine nuts and bake for 45 mins until just set but wobbly.
Cool and turn out.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	537.88 Kcal (2252 kJ)
Calories from fat	270.74 Kcal
		% Daily Value*
Total Fat	30.08g	46%
Cholesterol	181.49mg	60%
Sodium	474.86mg	20%
Potassium	199.17mg	4%
Total Carbs	47.92g	16%
Sugars	28.11g	112%
Dietary Fiber	2.19g	9%
Protein	18.94g	38%
Vitamin C	11.6mg	19%
Iron	2.1mg	12%
Calcium	276.2mg	28%

Amount Per 100 g
Calories	220.94 Kcal (925 kJ)
Calories from fat	111.21 Kcal
		% Daily Value*
Total Fat	12.36g	46%
Cholesterol	74.55mg	60%
Sodium	195.05mg	20%
Potassium	81.81mg	4%
Total Carbs	19.68g	16%
Sugars	11.54g	112%
Dietary Fiber	0.9g	9%
Protein	7.78g	38%
Vitamin C	4.8mg	19%
Iron	0.9mg	12%
Calcium	113.5mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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