Monday, December 31, 2007

Lemon Ricotta Cake

150 g (7 oz) softened butter
150 g (3 oz) ricotta
250 g (1/2 lb) sugar
4 eggs
250 g self rising flour
125 g (1/2 cup) lemon juice

250 gm (1/2 lb) powdered sugar
50 gm (2 oz) lemon juice

Preheat your oven to 170 °C (340 °F). Cream together the butter and sugar until it is pale, light and fluffy. Add one egg, and mix well so it is fully incorporated. Continue adding the eggs one at a time until all 4 are used up. Add the ricotta and mix well. Tip all the flour in at once, and fold into the mixture while pouring in the lemon juice. Do not overwork the flour . Grease a 23 cm 10 ") cake pan (preferably with a removable base) with butter. Pour in the cake batter and bake for ~50 minutes - or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool on a cake rack.

Mix together the icing ingredients and ice the cooled cake. Allow the icing to set for 30 minutes before serving. Softly whipped cream, or creme fraiche would be perfect with this cake.

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