Lemon Ricotta Cake

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150 g unsalted butter, softened

150 g superfine sugar (also known as quick-dissolving)

juice and zest of 1 lemon

1/4 tsp Fiori di Sicilia

3 large eggs, separated

1/8 tsp salt

250 g ricotta (if the ricotta is fresh, be sure to drain it or your batter will be too liquidy)

125 g self-raising flour

1 tsp baking powder

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