There Ricotta and lemon cake it’s a sweet scented and delicate that you love at first taste! It is prepared with very few ingredients: fresh ricotta, grated lemon peels, eggs, vanilla and just 1 tablespoon of flour (or starch), detail, which makes it creamy, very soft and velvety to the bite almost like a flan da melt in your mouth!
I had already experienced the combination in the past dairy products – citrus fruits they went perfectly together in the soft ricotta cake. This time though, I wanted one creamier consistency, so, I revisited the beloved ricotta and chocolate cake. I used sheep’s ricottawhich you can replace with that which you prefer. But prefer it organic lemons because you will have to get the zest from it. There very quick recipe and easy it will only steal one from you ten minutes of preparation time. Only advice, wait before enjoying it. This creamy ricotta and lemon cake is excellent cold . Only when all the flavors have settled will you be able to savor all the aromas at their best. You can serve it for all occasions: from one snack afternoon, a dessert at the end of the meal and if you have a few slices left over it’s also delicious breakfast. Try it soon!
Discover also:
Creamy lemon cake (with cream inside that doesn’t sink into the dough)
Ricotta and lemon cake recipe
| Preparation | Cooking | Total |
|---|---|---|
| 20 minutes | 30 minutes | 50 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 467 Kcal |
Ingredients
| Quantity for 6 people – 1 mold measuring 22 – 24 cm |
|---|
|
How to make ricotta and lemon cake
First of all, grate the zest of the lemons and add the teaspoon of honey and vanilla to form a cream, cover with cling film and set aside.
If you have time, I recommend you do this activity the day before, believe me, it will smell amazing. If you don’t have time, leave to infuse for just 10 minutes.
Then whip the whole eggs with the sugar and the scented lemon cream for 3 minutes, until you obtain a frothy mixture.
Finally add the well-drained ricotta:
At this point, mix the mixture with a spatula from bottom to top, without disassembling. Make delicate and slow gestures.
Only at the end add the flour or starch and always mix it very delicately
Finally, transfer to a previously buttered and floured baking pan:
Then cook in a very hot static oven at 180° for about 30 minutes.
Be careful, this is a cake without yeast, so the characteristic is that it remains low, will tend to swell, and then sink again shortly after out of the oven, this is how it should be!
Always do the toothpick test, it must be soft and not dry.
Remove from the oven and remove from the mold by delicately carving with a knife and leave to cool on a wire rack for at least 4 – 5 hours.
Finally sprinkle with icing sugar if you like.
Here’s yours ready ricotta and lemon cake
It keeps very well for about 3 days, better if covered under a cake dome
Also discover all my Cake Recipes
