- 4 eggs
- 500 grams ricotta
- 1 tablespoon plain flour
- 3 tablespoons parsley finely chopped
- Preheat oven 180C.
- In a large bowl, crack eggs, whisk
- Add ricotta, flour, parsley and season. Mix.
- Pour into a 20cm paper lined cake tin
- Bake for 40 to 45 minutes, or until golden and the filling set and doesn’t jiggle.
- Cool, then slice into wedges to serve.