Ingredients

The following ingredients have 4 Servings
  • 4 eggs, organic free-range
  • 200 g (3/4 cup) ricotta
  • 100 g (1/2 cup) flour, type 00 (or all-purpose)
  • 120 g (1/2 cup) potato starch
  • 200 g (1 cup) granulated sugar (or cane sugar)
  • 3 small Meyer lemons
  • 130 g (1/2 cup + 1 Tbsp) butter, melted
  • 16 g (1 heaping Tbsp) baking powder
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened shredded coconut shavings + more for the top

Instruction

  • Preheat the oven to 350° F (180° C).
  • Wash thoroughly, dry, and grate the zest of the Meyer lemons paying attention not to grate the white part which is the bitter part. Set aside.
  • Squeeze the lemons, pass it through a strainer, and set aside.
  • In a medium bowl sift the flour, potato starch, and baking powder. Set aside.
  • In the bowl of a stand mixer (or with a handheld mixer) work the ricotta with the sugar until you get a creamy texture.
  • Add the eggs, one at a time, making sure each one is well incorporated before adding the next one.
  • Blend until you get a smooth and creamy texture, then add the flour mixture in small batches and mix until well incorporated.
  • Add the cool melted butter, mix, then add the lemon juice and zest, and vanilla.
  • Mix again, then add the shredded coconut shavings.
  • Pour the batter into a greased 24 cm round or square pan.
  • Level the top, then sprinkle some more shredded coconut shavings on top.
  • Bake in the preheated oven for about 30-35 minutes, every oven is different, checking it if it gets too brown. The final color is a golden color, not dark.
  • Let cool on a rack.
  • Serve with a dusting of icing sugar on top, and maybe some fresh berries.