Lemon and ricotta ring cake
Lemon and ricotta ring cake
Get this quick and easy cake recipe from Made in Italy with Silvia Colloca.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 8 servings
  • 3 Eggs
  • 200 grams Caster sugar
  • 4 tablespoons Extra virgin Olive oil
  • 170 grams fresh Full-cream ricotta, well drained
  • 210 grams Self-raising flour, sifted
  • 70 grams Almond meal
  • Finely grated zest of 2 Lemons
  • Juice of 1 Lemon
  • 1 teaspoon Vanilla paste or extract (or half a freshly scraped vanilla bean)
  • 1 tablespoon Amaretto (optional; see Note)
  • Icing sugar, for dusting
  • Mascarpone or honeyed Ricotta, to serve (optional)
  1. Preheat the oven to 170°C (150°C fan-forced) Butter and flour a Bundt tin
  2. In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta and mix until smooth. Gently fold in the flour and almond meal, then add the lemon zest and juice, vanilla and amaretto (if using)
  3. Pour the batter into the prepared tin and bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve as it is or with a dollop of mascarpone or honeyed ricotta
  1. Note
  2. Give the amaretto a miss for an alcohol-free option

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