The lemon ricotta recipe was an emailed recipe from a baker friend. I trust Lesly’s verdict on this which in her words were “It’s YUM”. My verdict: “It’s YUUUUUUMMMMMMYYYYYY” and it’s the same verdict right from neighbours, to friends, to office friends, colleagues and family every single time this is baked. A favourite recipe and a favourite cake here over the years it has never failed to please anyone. The ricotta renders the soft texture to this cake scented with the lemon or lime zest just makes it absolutely delicious.
INGREDIENTS:
- Caster sugar – 175 grams
- Butter – 175 grams, plus extra for greasing
- Zest of 4 un-waxed lemons
- Eggs – 3, separated
- Ricotta cheese – 250 grams
- Self-Risng flour – 125 grams , plus extra for dusting
- Baking powder – 1 teaspoon
- Icing sugar, to dust
To serve - Blackberries
- Clotted cream
Steps to make the batter:
Preheat the oven to 180C/gas 4. Grease a 18cm cake tin with butter and dust with flour. Beat the sugar and butter until light and fluffy – you can do this in an electric mixer or in a bowl using a wooden spoon. Beat in the lemon zest, add the egg yolks and ricotta and beat in until well combined. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold these into the main mixture and stir in the flour and baking powder. Spoon the mixture into the prepared cake tin and smooth the top. Bake for 35 minutes, or until risen and golden-brown in colour. Test the cake by inserting a skewer into the center – if the skewer comes out clean, the cake is cooked. Cool the cake on a wire rack and dust with icing sugar. Serve with fresh blackberries and clotted cream.
A Life Of Joy 