Ricotta Budino

Steps

1. In a mixing bowl or food processor, blend 500g ricotta until smooth.
2. Add 4 large eggs, 3 tbs flour, 250g sugar, 1 tsp cinnamon, the grated zest of 2 lemons, and 5 tbs dark rum. Mix well until combined.
3. In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the ricotta mixture.
4. Pour the batter into a buttered and floured 25cm cake tin.
5. Bake in a preheated oven at 180ºC (160ºC fan) or gas mark 4 for approximately 40 minutes, or until the center is firm.
6. Once baked, allow it to cool before serving. Dust with icing sugar before serving, either warm or chilled.