Ricotta & almond cake
Ricotta & almond cake
“This is the only cake I’ve ever baked in my life. It was a cake that was run as a special at Palatino and every time I made it, it sank. I did it at home and, instead of baking it in a cake tin, I did it in a tray and it worked. So here. Here’s a cake recipe. I hope it doesn’t sink. ”
Serves 10
DifficultyNot too tricky
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Ingredients
- 400 g caster sugar (14oz)
- 350 g unsalted butter (12oz)
- 200 g ricotta (7oz)
- 6 free-range eggs
- 2 lemons, zest and juice of
- 600 g ground almonds (1lb 5oz)
- 1 teaspoon baking powder
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Method
- Preheat the oven to 180°C fan/200°C/350°F/gas mark 4. Place the sugar and butter in the bowl of a food mixer with a whisk attachment and cream together – you want the butter to be fluffy but smooth.
- In a separate bowl, fold together the ricotta, eggs, lemon juice and lemon zest. It’s gonna look like it’s split, but it’s fine – trust me.
- With the mixer still mixing the sugar and butter, slowly add in the ricotta and egg mix little by little, then turn off the mixer. Add the ground almonds and baking powder but do this by hand as we want to keep the cake batter nice and airy. If you do this in the mixer, you’ll knock out all the air and the cake will sink.
- Line a high-edged baking tray (28 x 23 x 5cm/11 x 8 x 2in) with greaseproof paper, then pour in the cake batter and spread it out so that the top is nice and level. Bake in the oven for 1 hour and 10 minutes.
- Let the cake rest once it’s cooked. It’s quite a moist cake so it will look underdone when you cut into it, but it’s delicious. Promise.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited