This lemon cake is the height of simplicity and well and truly open for reinterpretation.
By Tania Cusack
Lemon Cake with Ricotta Cheese
- Total Time: 1 hour
- Yield: 4 1x
Description
This lemon cake is the height of simplicity and well and truly open for reinterpretation.
Ingredients
Scale
- ¾ cup oil,
- 2 eggs
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 cup fresh ricotta
- 1¾ cup caster sugar (granulated)
- 2 cups self raising flour or plain flour and 2 teaspoons of baking powder
- 1 Tablespoon honey
Lemon glaze:
- 1– ½ Tablespoons Lemon juice
- 1 x cup pure icing ( confectioners) sugar
Ricotta Cream:
- 250gm ricotta
- 1 Tablespoon pure icing sugar ( sifted)
- vanilla
- 1 cup of full fat or thickened cream.
Instructions
- Preheat the oven to 170 deg C or around 350F. Spray and line a 20-24 cm tin or a bundt tin. The smaller tin will make a deeper cake.
- Put the eggs, oil, sugar, zest , juice and ricotta into a mixing bowl and beat till well combined. The mixture looks thick and smooth. Stir in the flour , dont over mix, till combined.
- Pour into the prepared cake tin and bake till a skewer inserted in the centre comes out clean.
To make the lemon glaze:
- Put 1 tablespoon of juice into a bowl then sift over the icing sugar and mix till smooth. Use the additional juice if you would like a slightly thinner icing.
Ricotta Cream:
- Put the cream, ricotta sugar and vanilla into the bowl of a mixer and beat till light and fluffy and soft peaks form. Use as a filling for Ricotta cake or as a topping.
- Prep Time: 10 mins
- Cook Time: 50 mins
