As requested, here is an afternoon tea slice, a lemony one. I plan to do a few slices over the next weeks. I am all about afternoon tea slices at the moment!! I found this recipe in an old Family Circle mini cook book from 2001. It is quite easy to make, just one bowl to mix first the base and then the topping. Or you can use a food processor.
Lemon Ricotta Slice
Base
- 220g plain flour
- 1 tspn baking powder
- 180g melted butter
- 100g caster sugar
- 1 egg
- 110g caster sugar
- 3 eggs
- 350g ricotta cheese
- 200ml cream
- zest of a lemon
- 185ml lemon juice
- icing sugar for dusting
For the topping: Mix or process all the ingredients and pour over the base. Cook for a further 25-30 minutes. It should still have a slight wobble in the centre. Cool in the tin then refrigerate for at least two hours. Cut into pieces and dust with icing sugar to serve.