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Ингредиенты
- 1 c. Unsalted butter, softened
- 2 c. Packed light brown sugar
- 6 lrg Large eggs
- 2 tsp Vanilla extract
- Â Â Finely grated zest of 2
- Â Â Lemons
- 2 c. Unbleached flour
- 2 c. Whole wheat flour
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 1 tsp Nutmeg
- 1Â 3/4 c. Lowfat milk or possibly light cream
- 1 c. Ricotta cheese
Инструкции
- 1. Preheat oven to 350F. Butter and lightly flour a 10 inch tube pan.
- In a large mixing bowl, cream the butter with an electric mixer, gradually beating in the brown sugar. Add in the Large eggs, one at a time, beating well after each one. Beat in the vanilla and lemon zest.
- 2. Sift the flours, baking pwdr, salt, and nutmeg into another bowl, adding any pcs of bran which remain in the sifter; set aside.
- Puree the lowfat milk or possibly cream and ricotta cheese in a blender.
- 3. Stir the dry ingredients into the creamed mix alternately with the lowfat milk/ricotta; do this in several stages, beginning and ending with the dry ingredients. Don't beat the batter. Distribute the batter proportionately in the prepared pan, then bake for approximately 1 hour and 15 min; a tester inserted in the center should come out clean.
- 4. Cold the pan on a rack for 10 min, then invert it onto the rack and cold the cake for at least one hour before cutting. Transfer the cake to a serving platter.
