Lemon Ricotta Tea Cake For Summer

I love this cake as I found this delicious tangy cake on creampuffs in venice's blog I decide to try this. I was just in love with this cake because of it's simplicity and ricotta and lemon sounds great. I can bake and Eat this cake daily if you insure me that i wont gain weight. But I will suggest to try when you have fresh made ricotta in your hand. I bought ricotta made of the same day or you can used your homemade ricotta too. Don't buy ricotta for this cake if manufacturing date is not written.

 Zainab like a lot and she ate up at least three slices within 30 minute. My hubby ( a man with few words) like its height and taste too it rarely happens when he says, "it is really good". But for this cake he had to admit this.

The recipe calls for self rising flour which is not available every where specially here where i live so I replace 125g cake flour+1 teaspoon baking powder+pinch of salt instead of 125g of self rising flour.

Gather all Ingredients:-

175g softened butter

175g caster sugar

3 lemons , zested

3 eggs , separated

250g ricotta

125g Cake  flour

2 tsp baking powder

pinch of salt

How to

 

1. Heat the oven to 180C/fan 160C/gas 4.

2. Sift flour and baking powder and a pinch of salt together

3. Butter and flour an 20cm or 8 inch spring-form cake tin.

4. Beat the butter and sugar with an electric whisk until light and fluffy then beat in the zest, yolks and ricotta. 5. Whisk the egg whites to stiff peaks, then fold into the ricotta mixture.

6. Fold in the flour and baking powder then spoon the mixture into the tin.

7. Bake for 35 minutes until risen, firm and golden in colour.

Cool for an hour in the tin. before serving. This cake is best to serve at room temperature.You can serve this with a cup of tea simple as it is. I dust it with icing sugar and pipe a regular thick cream just to enhance its beauty :)

Hope you try this and enjoy :)

Recipe adopted from BBC good food