Ricotta and lemon cakes

I'm back! After a few weeks off, let's start where we left off, with lemons. In this recipe, the sharpness of the lemon is balanced by the richness of the ricotta. Some would say ricotta is a bit boring but I absolutely adore it (one of my fondest food memories is a pizza ricotta in Padua, I still have tears of joy thinking about it). Anyway, let's get back to those little cakes. As always, very simple to make and a guaranteed success.

To make 6 little cakes (or one big one) you need:

220g of self-raising flour
180g of unsalted butter
210g of sugar
4 eggs
350g of ricotta
200ml of single cream
185ml of lemon juice
1 tps of lemon zest
Icing sugar (for dusting)

1. Preheat the oven to 180°C. Grease six little round moulds. 
2. In a bowl, mix together the flour, butter and half the sugar. Add one egg.
3. Place the mixture at the bottom of each mould and bake for 15 minutes. When baked, take out of the oven and lower the temperature to 150°C.
4. Mix together the ricotta, cream, lemon juice, lemon zest, the rest of the sugar and the three remaining eggs. Pour the mixture onto your baked bases and bake for another 30 minutes. Let the cakes cool for at least two hours in the fridge before serving. When ready, dust with icing sugar et voilà!