Lots of my Instagram followers fancied the recipe for this yummy cake so here it is! It’s light, moist and lemony and would be great for an afternoon tea or baby shower. And the cake tastes even better the next day.
Lemon, orange and ricotta cake
(The recipe has been adapted from a version at Cakelets and Doilies)
120g butter, softened
1 1/3 cups caster sugar
1 teaspoon vanilla extract
1/4 cup mixed finely grated orange and lemon rind
4 eggs, separated
2 1/2 cups almond meal
300g ricotta cheese
2 tablespoons lemon juice
Coconut chips, to decorate
Icing sugar, to dust
Preheat oven to 160°C (conventional). Grease and line the base and sides of a 20cm round cake tin with baking paper.
Place the butter, 3/4 cup of the sugar, vanilla extract and orange/lemon rind in an electric mixer. Beat for 10 minutes or until pale and creamy. Gradually add the egg yolks, beating well after each addition. Add the almond meal, ricotta and lemon juice and beat until just combined.
Whisk the egg whites in a clean bowl until soft peaks form. This is best done with electric beaters. Gradually add the remaining sugar, whisking until stiff peaks form. Gently fold 1/3 of the egg whites through the cake mixture. Repeat with the remaining egg whites.
Spoon into prepared tin and smooth the top with a palette knife. Bake for 1 hour 15 minutes or until firm to the touch. You may need to cover with foil if your cake is getting too brown. Allow to cool completely in the tin.
Sprinkle with coconut chips and dust with icing sugar to serve.
Serves 8-10
oOo You can get coconut chips at the supermarket in the dried fruit section. If you can’t find them, you could use toasted flaked or shredded coconut. It will still be delicious.
