recipes
Lemon and ricotta cake
Serves:
2022-11-17
Ingredients
- 170g butter (Valio)
- 300g caster sugar (Lamb brand)
- 450g ricotta (Galbani)
- 2 eggs (Le Naturelle)
- 1 teaspoon vanilla essence
- Juice and zest of a lemon
- 190g flour (Lamb brand)
- ½ teaspoon baking powder
- ½ teaspoon salt
- Berries for garnish
- Icing sugar for garnish (Lamb brand)
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Method
Beat butter and caster sugar until light pale and fluffy.Next mix in the ricotta and vanilla essence. Beat in the eggs one by one. Fold in the lemon zest and juice, next fold in the flour, baking powder and salt. Pour the batter into a 10 inch cake tin, greased and lined with baking paper. Bake at 175 °C approx. 45 minutes Decorate the cake with extra lemon zest fresh berries and a dust of icing sugar.
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