It's a brand new year, and I'm already excited at knowing what's in store for the coming months. I say, the last week of December until January 2 is indeed a tight schedule for us - Church, celebrations, husband's birthday, new year's, and then our wedding anniversary. The lemon ricotta recipe is from my dear friend Lesa, I decided to use her recipe for distributing cakes to our all and near and dear. I trusted Lesa's verdict which in her words were "It's YUM". My verdict: "It's YUUUUUUMMMMMMYYYYYY" and it's the same verdict right from neighbors, to friends, to office friends, colleagues and family. I only made 7 of these to please everyone..got some more people on the list that are yet to be pleased........which means more baking......
This is also my second entry to Suma Rowajee's event. I'm sending this to Champa too for her bake off
Ingredients:
Caster sugar - 175gms
Butter - 175gms , plus extra for greasing
Zest of 4 unwaxed lemons
Eggs - 3, separated
Ricotta cheese - 250gms
Self-raising flour - 125gms , plus extra for dusting
Baking powder - 1 tsp
Icing sugar, to dust
To serve
Blackberries
Clotted cream
Preheat the oven to 180C/gas 4. Grease a 18cm cake tin with butter and dust with flour. Beat the sugar and butter until light and fluffy - you can do this in an electric mixer or in a bowl using a wooden spoon. Beat in the lemon zest, add the egg yolks and ricotta and beat in until well combined.In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold these into the main mixture and stir in the flour and baking powder.Spoon the mixture into the prepared cake tin and smooth the top. Bake for 35 minutes, or until risen and golden-brown in colour. Test the cake by inserting a skewer into the centre – if the skewer comes out clean, the cake is cooked.Cool the cake on a wire rack and dust with icing sugar. Serve with fresh blackberries and clotted cream
This is also my second entry to Suma Rowajee's event. I'm sending this to Champa too for her bake off
Ingredients:
Caster sugar - 175gms
Butter - 175gms , plus extra for greasing
Zest of 4 unwaxed lemons
Eggs - 3, separated
Ricotta cheese - 250gms
Self-raising flour - 125gms , plus extra for dusting
Baking powder - 1 tsp
Icing sugar, to dust
To serve
Blackberries
Clotted cream
Preheat the oven to 180C/gas 4. Grease a 18cm cake tin with butter and dust with flour. Beat the sugar and butter until light and fluffy - you can do this in an electric mixer or in a bowl using a wooden spoon. Beat in the lemon zest, add the egg yolks and ricotta and beat in until well combined.In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold these into the main mixture and stir in the flour and baking powder.Spoon the mixture into the prepared cake tin and smooth the top. Bake for 35 minutes, or until risen and golden-brown in colour. Test the cake by inserting a skewer into the centre – if the skewer comes out clean, the cake is cooked.Cool the cake on a wire rack and dust with icing sugar. Serve with fresh blackberries and clotted cream
Very well presented. Yes the bake-off is still on. You can link the announcement and send it in. Thanks.
ReplyDeleteWow Ally, looks superb in texture, am sure it would have tasted fab! I tried a cake with cream cheese and loved it, will try this too soon. Thanks for sending this to my event!
ReplyDeleteHi.. lemon ricotta looks super soft and delicious!! :).. perfectly made..
ReplyDelete