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Tuesday, June 28, 2011

Almond and Lemon/Lime Ricotta Cake

I found this recipe at Taste and as I only had one lemon I used two Tahitian Limes that a patient gave me on Friday.
So...thus Lemon/Lime.
Can I please indulge in a Nigella moment of flirty food bliss...
I keep a vanilla pod in my caster sugar jar and every time I decant a cup into a mixture I am in vanilla scented heaven, but more....
even more sublime was the fragrance from zesting the Tahitian Limes into the mixture,
so exotic and heady,
very un-wintery.
At this point after mixing the ricotta, egg, sugar,melted butter and juice and zest in the food processor, I have a velvety pale lemon, creamy mass of citrus flummery.

Flour and almond meal is folded in and it is cooked in a springform pan in just 30 short minutes.
I don't know for sure but I bet you could freeze this.
On the scales of good and evil, this is relatively low in fat (90g of melted butter and whatever is in the ricotta) as far as cakes go and moderate in sugar content.
Only three more kilos of ricotta to go!


  1. Mmmmmmm, yes please...........looka delish Tanya, You must tell us what it tastes like and maybe post the recipe.

    I have a heap of lemons I need to use............

    Claire :}

  2. I followed the link to the Taste page...this is another one to try...the only ingredient I don't have on hand is the ricotta...easily fixed! lol I reckon it would be a nice light cake and relatively low in the dreaded calories! lol

  3. I had to smile, only 3kgs to go of ricotta.. Home made ??
    A treat for sure :))

  4. Yum, I just love a good ricotta cake..Have you also tried baking ricotta wedges drizzled with extra virgin olive oil (until golden) for 'antipasto style' platter lunches- Will get thru a bit that way..sounds delicious at your place too!!!


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