On the day I baked this cake the weather was cold and windy and all I felt like doing included lemons and ricotta.
We often have fresh ricotta cheese at home and I believe that lemons and ricotta are a perfect match,
and it doesn’t really matter if it’s summer or winter, a lemon and ricotta cake will always make you happy.
I didn’t have a good recipe or at least one that I was satisfied with,
so I searched through my favorite food blogs and found it on eatinmykitchen, it was just perfect.
I like the english word ‘cake’, but my heart goes crazy when I hear the italian words ‘torta’ (cake) and ‘crostata’ (tart).
Torta alle mele (apple cake), torta al cioccolato (chocolate cake), crostata di albicocche (apricot tart),
these words are my childhood and I will always have a big smile on my face when I think of them.
Just like the feeling I got when I read this lovely recipe.
the fine, light rain that falls from a clear sky
at sunset or in the early hours of night; evening serenity
Torta ricotta e limone (Lemon and ricotta cake)
for a 20cm / 8″ cake pan
For the cake
200g plain flour
80g soft butter
80g fresh ricotta (or good quality)
3 organic eggs, separated
4 tablespoons freshly squeezed lemon juice
zest of 1 lemon
4 teaspoons baking powder
pinch of salt
Preheat oven to 180°C (fan-assisted oven) and butter the cake pan.
Beat the egg whites with a pinch of salt till stiff. Combine the flour and baking powder.
Beat the butter and sugar till fluffy, add the ricotta and mix for a couple minutes. Add the egg yolks and continue mixing for 2 minutes.
While still mixing, add the lemon juice and zest followed by the dry ingredients, mixing well for another minute.
Stir 2 tablespoons of the stiff egg whites into the dough before you carefully fold in all of the egg whites.
Bake for 30 minutes or until golden brown. Check with a skewer, it should come out clean.
Let the cake cool and dust with icing sugar.