Lemon ricotta cake recipe

• 125g digestive biscuits, crushed
• 50g brown sugar
• 1 tsp of cinnamon
• 1 tbsp of melted butter
• 3 egg whites
• 500g ricotta cheese
• 2 large eggs
• 75g icing sugar
• 150g low-fat natural yoghurt
• ½ grated zest and juice of lemon
• 2 tbsp of plain flour
• 1 tsp of vanilla extract
• 150g low-fat fromage frais
• 300g mixed berries

Preheat the oven to Gas 5, 190°C.

Mix the crushed biscuits with the sugar, cinnamon and melted butter. In a separate bowl, whisk 1 egg while until frothy and fold into the biscuit mixture.

Press into the bottom of a 23cm spring-form tin and bake for 7-10 minutes until lightly browned. Cool.

Put the ricotta and whole eggs in a bowl and then blend until smooth. Add the icing sugar, yoghurt, lemon zest and juice, flour and vanilla extract.

In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture. Spread over the biscuit base and bake for 50-55 minutes.

Run a knife around the edge of the cake to loosen. Cool. Remove the tin's sides, cover and chill for at least 2 hours.

Serve cut into slices with fromage frais and fresh berries, dusted with icing sugar.