Lemon ricotta drizzle cake

Lemon ricotta drizzle cake

By
From
At Home with Ben
Serves
6
Photographer
Mark Roper

I love the simple flavours of this cake. Buy firm, fresh ricotta from a continental deli, as you need those little chunks of creaminess to break up the texture of the cake. I like to serve this with crème fraîche.

Ingredients

Quantity Ingredient
225g soft butter, plus extra for buttering
250g caster sugar
6 eggs, separated
250g ground almonds
65g semolina flour
3 lemons, juiced
6 lemons, zested
300g firm ricotta
1/2 cup sugar
crème fraîche, to serve

Method

  1. Preheat the oven to 160°C.
  2. Grease a 25 cm springform cake tin with butter and line the base with baking paper.
  3. Place the butter and caster sugar in a mixing machine and cream until pale. Add the egg yolks, one at a time, and combine.
  4. Combine the ground almonds, semolina flour and half the lemon juice and zest. Fold into the butter and egg mixture.
  5. Crumble the ricotta into the mixture and fold through.
  6. In a separate bowl, whisk the egg whites until soft peaks form, then fold through the mixture.
  7. Pour the cake batter into the prepared cake tin and bake in the oven for 40 minutes. Insert a skewer into the centre of the cake – if the skewer comes out clean, remove the cake from the oven and allow it to cool slightly.
  8. To make a syrup, combine the sugar, remaining lemon juice and zest and 1 cup of water in a saucepan. Bring to the boil and reduce by half.
  9. Serve the cake warm, with the syrup drizzled over the top and some crème fraîche on the side.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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