Tag: winter root

Ricotta and lemon cake (melts in your mouth!) – Gordon Ramsay’s version

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 TIMES

Preparation	Cooking	Total
20 minutes	30 minutes	50 minutes


Bass	Italian	467 Kcal

Ingredients

Quantity for 6 people – 1 mold measuring 22 – 24 cm
450 g of well-drained sheep’s ricotta (or whatever you prefer). 150 g of sugar 4 eggs 50 g of ’00 flour (which you can replace with potato starch or corn starch) seeds of a vanilla bean (or vanilla extract or sachet) 2 lemons from which finely grated peels are obtained 1 teaspoon of wildflower honey

Quantity for 6 people – 1 mold measuring 22 – 24 cm

450 g of well-drained sheep’s ricotta (or whatever you prefer).

150 g of sugar

4 eggs

50 g of ’00 flour (which you can replace with potato starch or corn starch)

seeds of a vanilla bean (or vanilla extract or sachet)

2 lemons from which finely grated peels are obtained

1 teaspoon of wildflower honey

Method

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:

how to make ricotta and lemon cake

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:

cook the ricotta and lemon cake

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

Ricotta and lemon cake recipe

It keeps very well for about 3 days, better if covered under a cake dome

Also discover all my Cake Recipes

Zoccolette with Nutella, the super delicious Roman recipe – Gordon Ramsay’s version

To those who are not from Rome and the surrounding area, the name of this dessert may seem unusual, but I assure you that it is not a typo: the Nutella cloves they are a very simple, but equally delicious sweet that has become very popular in recent years both in Rome and on the Roman coast, especially in the Fregene area. To tell the truth, however, there is no precise and certain information on the origin of the bizarre name they bear. According to some, they could be called this because they were born in Via delle Zoccolette, a characteristic street in the heart of Trastevere.

The certain thing is that they are really good and delicious: Fried pizza dough balls on which a very generous quantity of Nutella is poured and, to conclude, abundant icing sugar. Impossible to resist, one leads to another. The contrast between the sweet flavor of Nutella and the more neutral flavor of the fried balls really makes them irresistible.

Preparing the dough for Nutella zoccolette

You can decide whether to prepare the pizza dough in the morning to use it in the evening or let it rise more quickly. There are two ways I propose: after kneading you can double the dough at room temperature for about 3-4 hours (and this is the quickest method), or alternatively you can put it immediately in the refrigerator, leave it for about 5 hours and then before frying let it acclimatise at room temperature for about 4-5 hours. The important thing, in any case, is that the dough doubles in volumeat that point it is ready to be portioned out into many small balls to fry.

When using brewer’s yeast, I prefer the dry one because I can keep it in the pantry without being afraid that it will expire as quickly as the fresh one. In this recipe we use 3g for 250g of flour, but if you have a block of fresh brewer’s yeast in the fridge you can use 10g. Ready to cook? It’s frying!

More recipes to try

Garlic: properties, benefits and contraindications – Gordon Ramsay’s version

Garlic: properties, benefits and contraindications – Cucinare Facile

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