INGREDIENTS
2 cups Ricotta cheese, 2 cups castor sugar, 15-20 biscuits, ½ cup wholewheat flour, 1 tbsp butter, 2-3 eggs, Juice of 5-6 lemons, 2-3 lemon zest, Salt to taste, 3 tbsp honey, 2 sliced lemons, Biscuit crumb for
garnish
METHOD
• In a bowl, add 1½ cup refined flour, 1 tsp vanilla sugar, ½ tsp baking powder, 2 tbsp lemon juice.
• Keep aside for 2 minutes.
For Marmalade
• In a bowl, add 2 cups Ricotta cheese, 1 cup castor sugar, and mix well.
• Let it rest for five minutes.
• Add 15 to 20 biscuits in a smoothie jar, blend well and make fine crust.
• Place crust in a bowl.
• Then add 2 to 3 tbsp castor sugar, ½ cup whole wheatflour and 1 tbsp butter, and mix well.
FOR CAKE
• For cake batter, take the Ricotta mixture from the first bowl and add 2 to 3 eggs to it. Mix the eggs using cut and fold method.
• For cake, add 3 to 4 tbsp lemon juice, 2 to 3 lemon zest and mix well.
• Now take a cake mould and set the biscuit crust by patting it with your hand. Pat again using a flat-bottomed glass. Pour batter on this and set it well. Bake in a pre-heated oven at 175°C for 24 minutes.
• In a pot, add 4 to 5 tbsp lemon juice, 2 tbsp honey, 2 to 3 tbsp castor sugar, 2 tbsp butter, 2 sliced lemons and mix well.
• After boiling the mixture, add 2 tbsp biscuit crust and mix. Cook on low flame for 7 to 8 minutes.
FOR PRESENTATION
• Take out the cake from the oven.
• Cut 1 piece and place on a plate.
• Pour the marmalade.
• Garnish with biscuit crumbs.
