Photo: Toa Heftiba
Estimated Nutrition (whole recipe, rough)
786
Calories
31g
Protein
17g
Fat
121g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta | 1/2 cup (124g) part-skim | 174 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons finely crushed amaretti (crisp Italian macaroons) or plain fine dry bread crumbs
- 2 pounds fresh ricotta at room temperature 30 minutes
- 6 large eggs at room temperature 30 minutes
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons grated lemon zest
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- Equipment: an 8-inch springform pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes