Sabtu, 25 April 2020
You’ll love this buttery and moist Lemon Ricotta Cake made with fresh lemons. Dusted with powdered sugar and topped with mascarpone cream and raspberries, it’s the perfect lemon dessert.
DESCRIPTION
A moist and dense Lemon Ricotta Cake made with fresh lemons.
INGREDIENTS
Lemon ricotta cake
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (3/4 cup) caster sugar
1 teaspoon vanilla extract
3 large eggs
3 tablespoons lemon juice, freshly squeezed
Zest of 1 lemon
140 grams (1 cup) plain flour
2 teaspoons baking powder
250 grams (1 cup) ricotta
60 ml (1/4 cup) milk
Mascarpone cream
240 ml (1 cup) thickened or heavy cream
120 ml (1/2 cup) mascarpone
Icing sugar or powdered sugar, to serve
Fresh raspberries, to serve
INSTRUCTIONS
Preheat oven to 160 C (320 F). Grease an 8 inch round cake tin with butter and line the bottom with parchment or baking paper.
In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined.
Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
Full instructions recipe visit: https://www.sweetestmenu.com
DESCRIPTION
A moist and dense Lemon Ricotta Cake made with fresh lemons.
INGREDIENTS
Lemon ricotta cake
115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
150 grams (3/4 cup) caster sugar
1 teaspoon vanilla extract
3 large eggs
3 tablespoons lemon juice, freshly squeezed
Zest of 1 lemon
140 grams (1 cup) plain flour
2 teaspoons baking powder
250 grams (1 cup) ricotta
60 ml (1/4 cup) milk
Mascarpone cream
240 ml (1 cup) thickened or heavy cream
120 ml (1/2 cup) mascarpone
Icing sugar or powdered sugar, to serve
Fresh raspberries, to serve
INSTRUCTIONS
Preheat oven to 160 C (320 F). Grease an 8 inch round cake tin with butter and line the bottom with parchment or baking paper.
In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined.
Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
Full instructions recipe visit: https://www.sweetestmenu.com