lemon ricotta cake – amazing
This is absolutely amazing. It is very moist with an almost cheese cake consistency. It is definitely worthwhile repeating, and best thing is it freezes really well and is great served with ice cream.
It was born out of the need to use up a basket of fresh ricotta. I bought it to make egg bites because I had so many frozen frittatas to use up the eggs that our chickens are producing.
LEMON RICOTTA CAKE
INGREDIENTS
• 125g butter, at room temperature, chopped
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 250g fresh ricotta, fresh is best but packaged will suffice
• 3 eggs
• 1 cup plain flour
• 2 tsp baking powder
• 1/4 cup fresh lemon juice
• 1/4 cup milk
• 1/4 tsp amoretto
• 100g lemon curd, plus extra to serve
• Pure icing sugar, to dust
• Vanilla ice cream, to serve
METHOD
Preheat oven to 150C fan forced. Grease and line the base of a 20cm springform cake pan
In a stand mixer beat the butter, sugar and lemon rind until pale and creamy.
Add the ricotta and beat until just combined.
Add the eggs, one at a time, and beat well after each addition.
Stir the flour into the mixture until just incorporated.
Stir in the lemon juice.
Transfer mixture to the prepared pan, smooth the top and then dollop with lemon curd. Swirl the lemon curd into the surface of the batter.
Gently tap the pan on the bench to level out the batter.
Bake for 45 minutes or until the cake springs back when lightly touched. Allow the cake to cool in the pan for 10 minutes, before removing from the pan.
Can be refrigerated but is best served at room temperature.
TO SERVE
Serve warm with extra curd and top with ice cream.