A light and buttery lemon ricotta cake recipe can be found in any self-respecting Italian cookbook. This version is adapted to use normal all-purpose flour, but with the creamy richness of Zandam Ricotta added, it is a crowd-pleaser and not too sweet on the palate.
INGREDIENTS/THE WHAT:
1 and 1/3 cups (188g) of all-purpose flour (make sure to scoop and level to measure)
2 tsp of baking powder
1/4 tsp salt (if you are using salted butter, leave this salt out of the recipe)
1 cup (200g) granulated sugar
1/2 cup (113g) unsalted butter (softened)
2 1/2 Tbsp lemon zest
3 large eggs
1 tsp vanilla extract
1 1/2 cups (356g) Zandam Ricotta
125ml olive oli (not extra virgin as the flavour is too intense)
80ml milk (for adding if batter is not runny enough at the end)
Fresh berries and lemon slices for decorating.
Icing sugar for dusting.
METHOD/THE HOW:
- Make sure your oven is preheated to 180 degrees Celsius. Thoroughly butter a 23cm springform pan, lining the bottom with parchment paper that you also butter.1. Make sure your oven is preheated to 180 degrees Celsius. Thoroughly butter a 23cm springform pan, lining the bottom with parchment paper that you also butter.
- Whisk together the flour, baking powder and salt in a medium bowl and set aside.
- If you have an electric stand mixer, fit it with the paddle attachment and cream together the sugar, butter and lemon zest until pale and fluffy. It is important that the butter is sufficiently softened for this step.
- Mix in the eggs one by one. The mixture will appear lumpy, it should look like that. Now mix in the vanilla.
- Add in half of the flour mixture and mix until just combined.
- Now add in the ricotta, again mixing until just combined.
- Finally add the final half of the flour mixture, mixing once again.
- Mix in the oil.
- If the mixture is too think to pour into the springform pan, fold in the milk.
- Pour batter into the pan and spread carefully into an even layer.
- Bake in the preheated oven until the cake is set (about 45 to 50 minutes). Use a toothpick to test – it should come out moist but with no batter sticking to it.
- Let the cake cool for about 10 to 15 minutes, gently run a knife around the edge and then remove springform ring and allow it to cool completely before decorating.
- Serve with an optional dollop of fresh cream.
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