And on the day it happened, I was needless to say grief stricken. So, what did I do? I buried myself in baking. Cooking always calms me. And at the end I get to indulge in my creation. But what to make? Life had just handed me a terrible load of lemons to say the least. So to celebrate her I made this lemon ricotta cake (adapted from Italian: the essence of mediterranean cuisine).
To make this cake you will need:
6 tblsp of butter, softened
3 eggs, separated
3/4 cup of sugar
1/2 cup of ricotta
1 1/2 cups of flour
1 1/2 tsp of baking powder
the zest and juice of one lemon
some fresh blueberries, for garnish
powdered sugar, for dusting
Start by preheating your oven to 350 degrees. Grease a 9 inch spring form pan. Line it with wax paper. Grease the paper and dust with flour too. Cream the butter and sugar together. Add the egg yolks one at a time to the mixer. Add in 2 tblsp of the flour, the lemon zest and juice. Mix well. In a different bowl beat the egg whites until they form stiff peaks. Fold them into the batter. Turn the mixture into the spring pan. Spread out evenly. Bake for 45 minutes, until the crust is golden. Let cool in the pan for ten minutes. Then place on a baking sheet to finish cooling. When ready to serve top with powered sugar and fresh blueberries.
It was heavenly sweet, just like Kitty. Rest in peace, friend.