LEMON ricotta cake

By Simon  , , , , , ,   

July 22, 2013

An Explosion of Lemon .......

  • Prep: 15 mins
  • Cook: 50 mins
  • Yields: 6-8 Generous


500 Grams Fresh ricotta

500 Grams Caster sugar

6 Medium Egg yolks

6 tbsp Milk

120 Grams Plain white flour

4 Medium Lemons

5 tsp Baking powder

6 Medium Egg whites

Chunk Butter

4 tbsp Icing sugar


Pre heat the oven to 160 degrees ( non fan )

Whisk the ricotta lightly  for about 5 minutes, gradually adding the sugar until the mixture is fluffy. Continue to whisk, blending  in the egg yolks and milk, then add the flour, followed by the lemon zest and baking powder. Whisk the chilled egg whites into stiff peaks and carefully fold them into the ricotta mixture with love!  Grease a 12 inch cake tin  and pour the mixture into the tin and level it out smoothly with the back of a spoon. Bake in the oven for approx 50 minutes or until golden.

Tip: don't worry if the middle sinks a little, this is quite normal!

Remove the cake from the oven and turn the cake out onto a cool rack.

To serve: sift the icing sugar  over the cake and serve with cold cream or a zesty lemon ice cream.....

A Beautiful Explosion of Lemon......


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