Lemon and Ricotta Cake

22 October 2011

Lemon and Ricotta Cake

LEMON AND RICOTTA CAKE

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. This recipe makes great use of lemons, and can be cooked in the oven at the same time as the chicken to reduce energy use.

Serves 8-10

Ingredients:

75g softened butter
175g caster sugar
5 lemons, zested
3 eggs, separated
250g ricotta
125g self-raising flour
1 tsp baking powder
 

Method:

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.