Italian Lemon & Ricotta Cake

Italian Lemon & Ricotta Cake
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Makes one 26cm cake
  • 175g plain flour
  • 160g white sugar
  • 150g ricotta cheese
  • 3 med. eggs, seperated
  • 80g soft butter
  • Finely grated zest of 2 organic lemons
  • Juice of 1 lemon (about 3 tbsps of juice)
  • 1 heaped tsp of baking powder
  • Note: You'll find the recipe for the quick candied lemon slices at the bottom of the cake recipe :)
1. Preheat oven to 180C (fan oven). Grease and line the base of a springform tin with baking parchment and butter the sides of the tin.
2. Place the butter and sugar in a large mixing bowl and beat together till nice and smooth.
3. Push the ricotta through a fine hair sieve then add to the butter mixture. Give it a quick mix then begin beating in the egg YOLKS, bit by bit, along with a heaped tablespoon of the flour. The mixture should be beaten till it's very light and fluffy.
4. Next, add the lemon juice and lemon zest. Add the baking powder to the rest of the flour then sift the mixture straight into the bowl, beating the mixture gently until just blended (don't overbeat).
5. In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks (like meringue).
6.Gently fold the egg white mixture into the batter. Just turn the mixture over itself 5 or 6 times, using a large spatula. Don't worry about any 'lumpy' bits of egg white- they'll disappear once the cake is cooked.
7. Pour the mixture into the tin and spread out gently with the back of a spoon.
8. Bake for approx. 40mins. The top of the cake should feel slightly springy when you press it gently with your finger.
9. Allow the cake to cool down in the tin for about 15 mins (it will collapse slightly which is normal).
10. Remove from the tin, sprinkle with icing sugar and decorate with quick candied lemon slices (or lemon zest) if you wish.

Quick candied lemon slices :

Note: you'll need to start preparing these the night before you make the cake.

1. Slice 2 organic lemons into thin slices (about 3mm thick) then place in a bowl of salted water. Cover and leave to soak overnight.
2. The next day, drain, then rinse with cold water and pat the slices dry.
3. Make a syrup with approx 1 cup of white sugar and a little under 1/4 cup of water.
4. Bring the mixture to the boil then place the lemon slices in the syrup.
5. Cook over a gentle heat for approx. 20 -25mins, or until the lemon slices are soft and almost opaque.
6. Remove each slice with a fork, let it drain a little then place on a piece of parchment paper. Allow to cool completely before using.

Italian Lemon & Ricotta Cake

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This recipe was uploaded by Allora Andiamo

 
 
This is a light and fluffy cake with a good lemon flavour. If you want a denser cake (similar to a cooked cheesecake) then increase the amount of ricotta you use and reduce the flour.

Method


1. Preheat oven to 180C (fan oven). Grease and line the base of a springform tin with baking parchment and butter the sides of the tin.
2. Place the butter and sugar in a large mixing bowl and beat together till nice and smooth.
3. Push the ricotta through a fine hair sieve then add to the butter mixture. Give it a quick mix then begin beating in the egg YOLKS, bit by bit, along with a heaped tablespoon of the flour. The mixture should be beaten till it's very light and fluffy.
4. Next, add the lemon juice and lemon zest. Add the baking powder to the rest of the flour then sift the mixture straight into the bowl, beating the mixture gently until just blended (don't overbeat).
5. In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks (like meringue).
6.Gently fold the egg white mixture into the batter. Just turn the mixture over itself 5 or 6 times, using a large spatula. Don't worry about any 'lumpy' bits of egg white- they'll disappear once the cake is cooked.
7. Pour the mixture into the tin and spread out gently with the back of a spoon.
8. Bake for approx. 40mins. The top of the cake should feel slightly springy when you press it gently with your finger.
9. Allow the cake to cool down in the tin for about 15 mins (it will collapse slightly which is normal).
10. Remove from the tin, sprinkle with icing sugar and decorate with quick candied lemon slices (or lemon zest) if you wish.

Quick candied lemon slices :

Note: you'll need to start preparing these the night before you make the cake.

1. Slice 2 organic lemons into thin slices (about 3mm thick) then place in a bowl of salted water. Cover and leave to soak overnight.
2. The next day, drain, then rinse with cold water and pat the slices dry.
3. Make a syrup with approx 1 cup of white sugar and a little under 1/4 cup of water.
4. Bring the mixture to the boil then place the lemon slices in the syrup.
5. Cook over a gentle heat for approx. 20 -25mins, or until the lemon slices are soft and almost opaque.
6. Remove each slice with a fork, let it drain a little then place on a piece of parchment paper. Allow to cool completely before using.

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