Lemon Ricotta Cake
It's really light and airy cake with a mild hint of lemon, perfect for afternoon tea.
Ingredients
- ⅔ cup ricotta cheese room temperature
- 6 tbsp butter at room temperature
- ½ cup sugar plus 1 tbsp extra
- 2 eggs
- 12 tbsp all-purpose flour
- 2 tsp baking powder
- pinch of salt
- zest of lemon to taste
- ⅔ cup Grated apple skinless, approx 1½ apples
- powdered sugar for dusting
Instructions
- In a mixing bowl, take the butter, ricotta, cheese, and sugar. Whisk till it is light and fluffy.
- Add the eggs one by one and make sure the first one is fully incorporated before you add the second one.
- Whisk it well to make it light and airy
- Sift in flour baking powder and salt. Fold this gently in the egg batter
- Finally, add lemon zest and grated apple and combine
- Line a nine-inch baking tin with parchment paper and pour the batter into it
- Bake in preheated at 180 degrees C fr 25 minutes or until the cake has set
- Prick a skewer in the centre of the cake to check the doneness. This cake does not rise, so do not worry about that. Also, if you want a thicker layer, use an 8-inch pan instead of a 6-inch pan and your baking time will also increase by 10 minutes.
- Once the cake has cooled down, dust powdered sugar and serve.