Recipe - Lemon Ricotta Cake

CAKE
16 ounce Low fat ricotta cheese
8 ounce Cream cheese *
Three fourths cup Granulated sugar
4 lg Eggs separated
3 tablespoon Triple Sec Liqueur
2 md Grated rind from lemons
One fourth cup Flour
One half teaspoon Nutmeg

GLAZE
One half cup Fresh lemon juice
1 One half cup Granulated sugar
12 sl Thin slices of whole lemon
Seeds removed
One fourth cup Water

* low fat or even nonfat cream cheese can be successfully substituted in
this recipe.

Preheat oven to 325. Butter and flour a 10 inch springform pan

For the cake cream together the ricotta cheese, cream cheese and granulated
sugar. Separate the yolks from the whites of the eggs. Beat the yolks into
the cheese mixture. Scrape down bowl and add the liqueur and lemon rind,
beating well to mix. Fold in the flour and nutmeg. In a clean bowl, whip
the egg whites until stiff then fold into the batter.

Gently pour the batter into the prepared pan and bake in preheated 325 oven
for about 60 minutes or until the center is firm.

Prepare the glaze while the cake bakes. Combine the lemon juice and the
sugar with the water in small saucepan. Bring the mixture to a boil, then
simmer for 10 minutes. Add the lemon slices and simmer for five minutes.
Remove the lemon slices to waxed paper to cool. Set the glaze aside.

Remove the cake from the oven and let it cool. When cool, release the
sides of the springform pan. When ready to serve, place the cake on a large
serving platter and drizzle with several tablespoons of the glaze being
sure to get the edges. Decorate the with the candied lemon slices.

Serve cold or at room temperature

Washington Post 2/7/96

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Date:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini