I had a little ricotta leftover in my fridge, I wanted to make a Erbazzone Reggiano Pie for dinner, but I didn't want to make pastry today, so instead I went about trying to find other ideas on how to use up the ricotta, and I stumbled upon this recipe.
This is quick and easy to make and you get a light, fluffy and delicious cake. The texture is like no other cake I make, it's slightly creamy in the centre, yet light and fluffy as you get to the edge. It's a cake I truly love with a cup of coffee for breakfast, afternoon tea or for dessert.
As there is a bit of beating, a free standing mixer is ideal, as it makes the job so much easier, but a hand held mixer is just fine.
This cake keeps well both at room temperature and in the fridge. The ricotta makes it moist and rich tasting.
I haven't done it yet, but I will one day make two of these cakes and then sandwich them together with a lemon cream cheese frosting, I think it will be delicious.
So if you want to try a simple yet delicious cake to have with coffee, this is the one for you.
170g butter, softened
1 ½ cups sugar
425g full fat ricotta cheese
3 large eggs
1 teaspoon vanilla extract
1 large lemon, zested and juiced
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups flour
pure icing sugar, for dusting
Preheat oven to 175C/155C fan forced. Grease a 23cm round springform tin using butter or cooking spray; set aside.
In a large mixing bowl of a free standing mixer, cream together the butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4 to 5 minutes.
Mix in the eggs, one at a time. Add in the vanilla, lemon zest, and lemon juice and mix to combine. In the same bowl, stir in the baking soda and salt. Lastly, add in the flour and mix until just combined, scraping down the sides of bowl to full incorporate all of the ingredients.
Pour the batter into the prepared springform pan. Bake for 50-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving.
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