cooking4carnivores

Recently the carnivore and I lost our beloved Miss Kitty. After nineteen wonderful years, she simply slipped away. She was my best cat friend and saw me through many trying times. Perfect in every way, she reigned over everyone in our house. She was quite the foodie too. She liked yogurt lids and cereal milk remains. She loved my husband's red sauce most of all. After licking the bowl her little white mussel would turn orange. Life around here just isn't going to be the same without her.

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.