Lemon and ricotta cake recipe
During summer and autumn, homegrown seasonal fruit makes a great basis for pudding. It can be harder to find in winter – but that’s when citrus fruits are at their best in southern Europe.
Ingredients
- 75 g Softened butter
- 175 g Caster sugar
- 5 Lemons, zested
- 3 Eggs, separated
- 250 g Ricotta
- 125 g Self-raising flour
- 1 tsp Baking powder
- 2.6 oz Softened butter
- 6.2 oz Caster sugar
- 5 Lemons, zested
- 3 Eggs, separated
- 8.8 oz Ricotta
- 4.4 oz Self-raising flour
- 1 tsp Baking powder
- 2.6 oz Softened butter
- 6.2 oz Caster sugar
- 5 Lemons, zested
- 3 Eggs, separated
- 8.8 oz Ricotta
- 4.4 oz Self-raising flour
- 1 tsp Baking powder
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Heat the oven to 180°C. Butter and flour an 18cm spring-form cake tin.
- Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, egg yolks and ricotta.
- Whisk the egg whites to stiff peaks, then fold into the ricotta mixture.
- Fold in the flour and baking powder then spoon the mixture into the tin. Bake for 35 minutes until risen, firm and golden in colour. Cool for an hour in the tin.
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