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Lemon Cake with Ricotta Cheese

Lemon Cake with Ricotta Cheese

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Lemon Cake with Ricotta Cheese

This lemon cake is the height of simplicity and well and truly open for reinterpretation.
By Tania Cusack

Lemon Cake with Ricotta Cheese

Lemon Cake with Ricotta Cheese
 
Prep Time
Cook Time
Total Time
 
This lemon cake is the height of simplicity and well and truly open for reinterpretation.
Author:
Recipe Type: Baking
Serves: 4
Ingredients
  • 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
  1. 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.
  2. 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.
  3. Pour into the prepared cake tin and bake till a skewer inserted in the centre comes out clean.
To make the lemon glaze:
  1. 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:
  1. 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.
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