Lemon ricotta cake

coming together nicely

I have a go to flourless orange cake which I adore, but the other day had some divine paesanella ricotta hanging around that needed to be used. Seeing as I’m doing the whole no carbs with fat/protein and no refined carbs a nifty little batch of ricotta gnocchi was out of the question (quietly sobs) and I was at a bit of a loss when I came across this Ben O’Donoghue and thought BINGO! It has a smidge of (semolina) flour in it but I was willing to overlook it. I love Ben’s recipes and he was always my favourite in Surfing the Menu. Curtis Stone is just a little to much of a show-pony-pretty-boy for my cooking likes.

‘My’ custard powder pastry recipe and the associated free-form apple pie is his Nan’s and I reckon that’s pretty cool.

So let’s get on with it.

Rather tasty

Lemon ricotta cake (in which I used oranges)

Recipe from: At home with Ben, Ben O’Donoghue

  • 225g butter
  • 250g sugar
  • 6 eggs, separated
  • 250g ground almonds
  • 65g semolina flour
  • Juice of 3 lemons
  • Rind of 6 lemons
  • 300g ricotta
  • 1/2 cup sugar
  1. Preheat oven to 160C and grease and line a 26cm springform cake tin
  2. Beat the butter and sugar until very pale then add the egg yolks one at a time
  3. Combine the almond meal, semolina, half the lemon zest and half the juice (although when I made it with oranges I added all the zest because I didn’t read the recipe properly. Rookie mistake) and fold into the butter and sugar mixture
  4. Crumble in the ricotta and fold through (Ben appears to leave it in little chunks whereas my ricotta was wetter so was more incorporated)
  5. Whisk the egg whites until soft peaks and then fold through the mixture
  6. Pour into the tin and bake for 40mins or until a skewer comes out clean (I find with flourless cakes the time can vary massively – just persevere and cover with foil if you’re worried the top is getting too dark)
  7. Make a syrup with the remaining juice, zest, 1/2 cup of sugar and a cup of water by bringing it to the boil then reducing by half (I sort of forgot to read this bit and just made a syrup of equal parts sugar and juice)
  8. Pour over the cake and eat until you can eat no more.

just a wafer monsieur

 

Onward!

 

 

Related Posts Plugin for WordPress, Blogger...

  • http://www.blahblahmagazine.com.au Cybele

    Thank you! I fell in love with one of these at a cafe (one of those moments you wonder about ordering second slice) and have been hunting for a good recipe and here it is.
    x
    Cybele recently posted..Cake recipes

  • http://blackbird17.blogspot.com blackbird

    Put a piece aside, will you?
    I’ll come by.
    (Earl Grey, with a little milk, please)

  • http://littlelioness.net Fiona

    DROOL
    Fiona recently posted..A morning at the Australian Reptile Park

  • Paola

    May I join the tea party? Sounds and looks DELISH.
    What … you ate it all?!

  • http://www.thekidsareallright.com.au Rachel @ The Kids Are All Right

    Cake, how I love thee.
    Rachel @ The Kids Are All Right recently posted..Mentoring, AMA wants to raise drinking age, and Christmas jobs (weekly wrap)