RICOTTA AND LEMON OLIVE OIL CAKE
This recipe began with the scant inspiration of a tub of ricotta fast approaching its use by date. I was hit with the urge to make a ricotta cake. Jason, always on the hunt for new Nudo recipes, suggested I also incorporate our lemon oil. I was slightly nervous about what might ensue but the baking gods shone and this really yummy cake – sort of half cake, half cheesecake – is the result. It’s very moist and incredibly moreish and I’m afraid I can’t tell you how well it keeps as I don’t think we’re going to get the chance to find out; I made it at about 11 o’clock last night and it’s already three-quarters gone...
- 60 g Unsalted butter
- 120 g lemon oil
- 170 g Caster sugar
- 250 g Tub of ricotta
- 3 Eggs
- 3 Lemons
- 125 g Self-raising flour
- 1 tsp Baking powder
- Preheat the oven to 180°C/350°F/GM4.
- Beat together the butter, oil and sugar – being lazy I always do this with an electric whisk these days and it seems to work fine.
- Add the yolks of the eggs, then the zest and juice of the lemons and the ricotta, beating them all together. In a separate clean bowl, whisk the egg whites until they are good and stiff (but not so much that they become dry).
- Carefully fold the egg whites into the main mixture, trying not to lose too much air (that is, don’t overmix), then do the same with the flour and baking powder.
- Pour the mixture into a large cake tin – I used a square one but it really doesn’t matter – and bake for about 40 minutes. It goes a lovely golden brown on top.
- It’s delicious still warm with a bit of cream and a few raspberries.