Ciao from Italy!
The sun is shining in this part of the world, it is warm and very pleasant and ice cream tastes fabulous! There was a long queue at the ice cream shop today as people at this time of year are craving for a melt in your mouth ice cream after such a long winter of "abstinence". Besides, the first ice cream of the season always tastes better!
Today I bought artichokes at the local market so I am going to prepare something tasty which I will post later on in the week. This time I'd like to share this easy ricotta and coconut cake with raspberries which needs no flour. It is like a kind of cheesecake very soft indeed.. and moreish!
I must say goodbye now, my children are calling for another stroll at the park and probably more ice cream.. well let's make the most!
- Prep Time : 15 minutes
- Cook Time : 30 minutes
Whisk the eggs with the sugar until pale and creamy. Add the cream and keep whisking.
Add the ricotta, the coconut and the lemon zest;
Pour the mixture into a baking tray on a sheet of baking paper. Level it all up and line up the raspberries over it.
Bake at 170C for about 30 minutes until golden. Decorate with a dust of icing sugar and mint leaves.