Lemon Ricotta Cake

Recipe adapted with slight variations from magazine “good taste” November 2000 (yes I’ve had this recipe for that long !)

This cake will keep  in an airtight container for up to 3 days. It is delicious served with double cream.

250g fresh ricotta

2 eggs, at room temperature

1 teas vanilla extract

160g (⅔ cup) caster sugar

90g butter, unsalted, melted

1 lemon, medium size, rind finely grated, juiced

225g (1 ½ cups) self-raising flour, sifted

60g almond meal

Topping:

Butter icing - 1 cup icing sugar mixed with 1 teas butter or margarine softened and a couple teaspoons lemon for a smooth consistency, spread on top of cake, then add dobs of apricot jam and swirl on top of icing. Optional as per photo - Sprinkle on top of butter icing a mix of sugar, cinnamon, crushed walnuts.

1. Preheat oven to 170oC (fan-forced).

2. Prepare your baking pans - brush or spray with vegetable oil two 11cm x 21cm loaf baking pans and line bottom with baking paper.

3. Place the ricotta, eggs, vanilla extract and sugar in the bowl of a food processor. Process until well combined and the ricotta is smooth. Add the butter, lemon rind and lemon juice and process to combine.

4. Transfer the mixture to a large bowl. Add the self-raising flour and almond meal and use a spatula to fold in until combined. Divide the cake mixture amongst the two loaf pans or make into muffins (see picture)

6. Bake both in preheated oven for about 50 minutes or until a skewer inserted in the centre comes out clean.

7. Remove from oven and set aside for 5 minutes then remove from the pans and turn onto a wire rack to cool completely.

Once cooled spread with topping (recipe above).