Lemon ricotta cake - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 8-10
| 225 |
g |
butter |
| 225 |
g |
sugar (for cake) |
| 125 |
g |
sugar (for syrup) |
| 3 |
medium |
eggs, beaten |
| 250 |
g |
ricotta cheese |
| 150 |
g |
ground almonds |
| 100g |
g |
polenta grains (not ready made) |
| 1 |
tsp |
baking powder |
| 2 |
|
lemons, juice only |
| 1 |
|
lemon 'unwaxed', juice & pared rind (always use 'unwaxed' lemon for rind) |
| 100 |
ml |
water |
| 100 |
g |
blueberries |
preheat oven: 170°C, fan 150°C, 325°F, Gas 3
| 1. |
Line a 225mm (9") circular springform cake tin with non-stick baking paper. |
| |
| 2. |
In a large bowl beat the butter and 225g of sugar together until they are soft and creamy. |
| |
| 3. |
Add the beaten eggs, ricotta cheese, ground almonds, polenta grains and baking powder and beat well until the
mixture is thoroughly combined and smooth. |
| |
| 4. |
Pour into the prepared cake tin and bake for 1-1.5 hours. When cooked the top of the cake should be lightly browned
and the centre of the cake firm to the touch, without being hard. A skewer inserted into the centre of the cake should come out
clean. When cooked, remove cake from oven and leave in tin. |
| |
| 5. |
While the cake is baking make the lemon syrup. Put the remaining 125g of sugar, the juice of the 3 lemons and the water into a small
saucepan. Bring to the boil and then simmer for approximately 5 minutes until the mixture has a syrupy texture. Stir in the strips of lemon,
then remove from the heat and allow to cool. |
| |
| 6. |
Spoon ¾ of the lemon syrup over the baked cake while it is still in the tin, and then allow the cake to cool completely. |
| |
| 7. |
Once the cake is completely cool remove from tin and decorate the top with fresh blueberries. Pour the remaining
syrup over the top of the cake and fruit. |
| |
This cake has a strong, tangy lemon flavour and a very moist but firm texture. It is ideal on its own for afternoon tea, or as
a dessert after dinner. For added luxury why not serve with freshly whipped cream or organic vanilla ice cream.
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