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Light Italian Lemon & Ricotta Cake
Fluffy and light cake that celebrates Ricotta
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course
Dessert
Cuisine
Italian
Servings
12
slices
Calories
217
kcal
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.
Keyword
Summer