Looking for the ultimate guilt-free Italian dessert? Our Italian Lemon & Ricotta Cake recipe will give you a light and fluffy cake that you can munch on all day.
About the recipe
Lemon Ricotta cake is the traditional Italian take on conventional lemon cakes. However, it tends to be less sweet and has a moister texture (thanks to the cheese). Italians enjoy this delightfully light cake as a dessert, or at breakfast with fruit.
As a matter of fact, you are very likely to find this cake stored in glass cake stands in most Italian kitchens. The reason for this is because it is a cake that keeps well at room temperature. Moreover, it is the perfect snack regardless of the time of the day.
Ingredients
3 free range whole eggs
150g (1 cup) caster sugar
200g fresh Ricotta, well drained
4 tbsp (⅛ cup) extra virgin olive oil
70g almond meal
210g self-raising flour
fine zest of 2 lemons
juice of 1 lemon
1 tsp vanilla extract
icing sugar, for dusting
Method
1
Preheat the oven to 170°C (340°F). Butter and flour oven-proof tin.
2
In a large bowl, beat the eggs with the sugar until pale and creamy. Add the Ricotta and olive oil and mix until smooth.
3
Gently fold in the almond meal and flour, then add the lemon zest and juice, and vanilla extract.
4
Pour the batter into the prepared tin and bake at 170°C (340°F) for about 35–40 minutes or until a skewer inserted into the middle comes out clean.
5
Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve as it is.
Ricotta
Ricotta is an Italian whey cheese that finds its roots on the island of Sicily. Since the Bronze Ages, farmers have made this light, fresh cheese using leftover whey from making other cheeses such as Buffalo Mozzarella and Pecorino.
As a matter of fact, Ricotta means “recooked” and is a reference to the fact that the whey is twice cooked to make the cheese. Because of its light texture and sweet flavour, it is a popular addition to a number of sweet and savoury dishes.
Recipe card
Light Italian Lemon & Ricotta Cake
Ingredients
- 3 whole eggs free range
- 150 g caster sugar
- 200 g Ricotta well drained
- 4 tbsp extra virgin olive oil
- 70 g almond meal
- 210 g self-raising flour
- lemon zest from 2 lemons
- 1 tsp vanilla extract
- icing sugar for dusting
Instructions
- Preheat the oven to 170°C (340°F). Butter and flour oven-proof tin.
- In a large bowl, beat the eggs with the sugar until pale and creamy. Add the Ricotta and olive oil and mix until smooth.
- Gently fold in the almond meal and flour, then add the lemon zest and juice, and vanilla extract.
- Pour the batter into the prepared tin and bake at 170°C (340°F) for about 35–40 minutes or until a skewer inserted into the middle comes out clean.
- Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve as it is.
