Dessert

Lemon ricotta cake

Name: Lemon ricotta cake recipe
Yield: 6
Ingredients: 120g unsalted butter, softened (we used Le Conquèrant unsalted butter); 295g caster sugar; 1 tsp vanilla bean paste; Juice and finely grated zest of 3 small lemons; 2 eggs, at room temperature; 300g self-raising flour; 1/2 tsp bicarb soda; 400g firm ricotta, drained; Creme fraiche, to serve; 1 lemon, thinly sliced, seeds removed; 100g caster sugar

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by Ellie and Sam Studd

Jul 12, 2022

Ellie and Sam Studd share the joys of the simple Sicilian cheese, ricotta, that’s just as at home in a salad as it is in a decadent dessert, such as this classic Italian cake. You'll need a 20cm springform pan for this recipe.

120g unsalted butter, softened (we used Le Conquèrant unsalted butter)
1 1/3 cups (295g) caster sugar
1 tsp vanilla bean paste
Juice and finely grated zest of 3 small lemons
2 eggs, at room temperature
2 cups (300g) self-raising flour
1/2 tsp bicarb soda
400g firm ricotta, drained
Creme fraiche, to serve

Candied lemon

1 lemon, thinly sliced, seeds removed
100g caster sugar

Method

1.

Preheat oven to 160°C/140°C fan-forced. Grease a 20cm springform pan and line base and side with baking paper, leaving 2cm overhanging. Set aside.
2.

Place butter, sugar, vanilla and lemon zest in a stand mixer fitted with the paddle attachment and beat for 7 minutes, or until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and bicarb soda in a separate bowl. With mixer running on low, add half the flour mixture and beat until incorporated. Add half the ricotta and beat until incorporated. Repeat with remaining flour mixture and ricotta, then stir through lemon juice until well combined.
3.

Spoon batter into prepared pan and smooth the top. Bake for 1 hour, or until the top is lightly browned and a skewer inserted in the centre comes out clean.
4.

Meanwhile, make the candied lemon. Place lemon slices in a medium saucepan, cover with cold water and bring to the boil over high heat. Drain, then repeat four more times, until lemon slices soften. Drain, then return lemon to pan with sugar and 100ml water. Reduce heat to low and cook for 30-40 minutes, until lemon is tender and translucent. Place on baking paper in a single layer and set aside to cool.
5.

Cool cake in the pan for 15 minutes before carefully removing. Top with candied lemon slices. Serve slightly warm or at room temperature with creme fraiche alongside.