Italian Lemon Ricotta Cake
Indulge in the light and fluffy texture of this Italian Lemon Ricotta Cake. Infused with zesty flavors of lemon and creamy ricotta, it's the perfect dessert for any occasion. Treat yourself to this delightful cake today!
Equipment
- Mixing Bowl
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1½ cups All-purpose flour
- ½ cup Almond flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground ginger
- 1 tsp Ground cardamom
- ½ tsp Ground cinnamon
- 1 cup Ricotta
- 1 cup Granulated sugar
- 2 eggs Eggs
- ½ cup Olive oil
- ¼ cup Fresh lemon juice
- ¼ cup Milk
- 1 Zest of 1 lemon
- 2-3 strains Saffron placed in 1 teaspoon orange blossom water for about 10-15 mins
- 1 tsp Orange blossom water
Instructions
- Preheat your oven to 180 °C/356 °F. Line a 20 cm/8-inch cake tin with parchment paper.
- Place the saffron in the orange blossom water and leave for 10-15 mins.
- In a bowl, whisk together the dry ingredients.
- In another bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and mix until smooth.
- Pour the mixture into the cake tin and bake for 30-35 mins or until a skewer comes out clean.
- You could serve this cake with Greek yogurt and orange jam for a more sophisticated slice.
Notes
- Storage: Keep leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.
- Freezing: You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and then foil before placing it in the freezer.
- Pairing: This cake pairs wonderfully with fresh berries or a light dusting of powdered sugar for an elegant touch.
- Serving Temperature: Serve the cake chilled or at room temperature, depending on your preference. It’s delicious either way!
- Make Ahead: You can bake the cake a day ahead of your event. Just keep it covered to maintain moisture.