This lemon ricotta cake is deliciously lemony !
It’s fairly big and dense, nothing airy about it and it’s the perfect way to use up that forgotten tub of ricotta! There’s no cheesy taste at all, the ricotta simply makes it moist.
Ingredients: 23cm round cake
125 g butter
225 g caster sugar
150 g plain flour
1tbsp baking powder
225 g ricotta cheese
zest of 2 lemons
juice of 1 lemon
1 large apple, peeled and grated
How to: Beat the butter and sugar together until well blended. Add everything else (the flour, baking powder, eggs, ricotta, zest, lemon juice and apple) and mix well together. Pour into a lined baking tin and bake at 200°C for 45-50 mins until the cake is golden on top. Leave to cool in the tin for 10 mins before turning out onto a cooling rack. Dust with icing sugar before serving.
It’s nice with afternoon tea or for dessert with a spoonful of cream or crème fraîche.