recipes
Baked lemon curd and ricotta cake
2022-10-06
Ingredients
For the cake
- 125g butter, diced (Valio)
- 155g caster sugar (Lamb brand)
- 1 lemon, finely grated
- 250g ricotta (Hanini)
- 3 eggs (Le Naturelle)
- 150g self-raising flour (Lamb brand)
- 4 tbsp fresh lemon juice
- 3 tbsp lemon curd
You will also need to decorate
- 2 tbsp lemon curd
- 1 tbsp icing sugar (Lamb brand)
- 1 lemon, sliced
- Fresh mint leaves
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Method
Beat together the butter and sugar until light and fluffy, followed by the lemon zest, ricotta and eggs. Fold in the flour then the lemon juice. Spoon into a 9 inch lined cake tin. Dollop the lemon curd on top and use a skewer to marble. Bake in the oven at 180°C for 40-50 minutes. To serve, dust with icing sugar and decorate the top with extra piped lemon curd and meringue kisses, lemon slices and mint leaves.
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