Friday, June 28, 2013

Lemon Ricotta Cake

This recipe is from and it's SO super easy because it's basically all done in the food processor!  The ricotta and almond meal give it a delicious texture, while the zing of the lemons is delicious!  I drizzled it with an icing just made of icing sugar and lemon juice - delicious!

250g fresh ricotta
2 eggs, at room temperature
160g (2/3 cup) caster sugar
90g butter, melted
3 lemons, rind finely grated, juiced
225g (1 1/2 cups) self-raising flour, sifted
60g almond meal

Preheat oven to 180°C. Prepare a 22cm round cake tin or kugelhopf.

Place the ricotta, eggs and sugar in the bowl of a food processor. Process until well combined and the ricotta is smooth. Add the butter, lemon rind and lemon juice, and process to combine.

Transfer the mixture to a large bowl. Add the self-raising flour and almond meal, and use a spatula to fold in until combined. Spoon the cake mixture into the prepared pan and bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. 

Set aside for 5 minutes, then remove the side of the pan and turn onto a wire rack to cool completely.

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