| Product: |
Baking |
| Date: |
05/05/08 (174 review reads) |
| Rating: |
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Advantages: Delicious
Disadvantages: None
Lemon Ricotta Cake
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This cake contains Ricotta, a soft Italian curd cheese which is made from whey which is drained and lightly cooked. Ricotta is light and creamy and is low in fat. Ricotta is used in many Italian dishes. I first tried Ricotta cake last year straight out of the oven when we visited a farm in Sorrento and yes I would love to return to Sorrento. This cake is delicious on its own or served with a scoop of ice cream.
INGREDIENTS
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MAKES 9 SQUARES
2 lemons
3 eggs
50g softened butter
300g caster sugar
250g ricotta cheese
175g self-raising flour
50g white chocolate drops
25g plain chocolate drops
A 20cm square cake tin at least 6 and a half cm deep.
METHOD
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1. grease the tin and line it with baking parchment. Heat the oven to 180C/350Fgas mark 4. Grate the rind of the lemons using the smallest holes of a grater.
2. To separate the egg white from the yolk, carefully break one egg on the edge of a cup or bowl. Slide the egg slowly on to a plate. Put an egg cup over the yolk.
3. Holding the egg cup, tip the plate over another bowl, so the egg white dribbles into it. Do the same with the other egg, so that all he whites are in the bowl.
4. Whisk the egg whites with a whisk until they are really thick. When you lift the whisk up, the egg whites should make stiff peaks.
5. Put the butter, sugar, egg yolks and lemon rind into another bowl. Beat with a fork. Add the ricotta, a spoonful at a time, beating after each addition.
6. Sift the flour over the mixture. Gently fold it in with a metal spoon. fold in the egg whites too. Then, spoon the mixture into the cake tin.
7. Smooth the top of the mixture with th back of a spoon. Bake the cake in the oven for 45-50 minutes, until it feels firm when you touch it.
8. While the cake is still hot( I'm always tempted to try a bit at this stage), sprinkle the white chocolate drops over the top. Then, scatter the plain chocolate drops. Leave the chocolate to melt for five minutes(If you are watching your weight you can have it without the chocolate topping).
9. Use a teaspoon to swirl the chocolate into a marbled pattern. Leave the cake until topping is dry. Run a knife around the sides of the cake, then cut it into squares.
10. Best bit eat it all up yum yum, if you are in a good mood maybe give a couple of pieces away. This cake tastes delicious its light and creamy, I wasn't sure about cheese in a cake but it doesn't taste like cheese.
Summary: Return to Sorrento - Lemon Ricotta Cake
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