A delicious soft cake perfect for breakfast/afternoon snack: lemon ricotta cake with brown butter. So moist and yummy!
Course Breakfast, Dessert
Cuisine European
Keyword Brown butter, Cake, Lemon, Ricotta
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 10slices
Author Roberta
Equipment
22 cm Mold
Ingredients
3Eggs (at room temperature)
250 grFresh ricotta cheese (at room temperature)
Vanilla extractto taste
230grOrganic all purpose flour (personally, I've used 'type 1' flour which is not as refined as all purpose)
150grLight brown sugar
15 grBaking powder
a pinchSalt
2Organic lemons(zest + a bit of lemon juice)
115grUnsalted butter
Almonds to garnish
Instructions
First step: let your butter melt into a small metal pan, then let it brown. If unsure of how to make brown butter, click here.Let cool down.
Preheat the oven at 180° C (355° F).
Using a stand mixer (with whisk attachment) or hand mixer: beat eggs and ricotta until well combined and creamy (about 2 minutes), then add vanilla
In another bowl, mix flour, sugar, zest from two lemons and salt.
Add the ricotta mixture to dry ingredients, then also add brown butter, and gently stir with a spatula just until combined. DO NOT over mix otherwise you'll get a tougher cake.
Now add baking powder and about 30 gr of lemon juice over the baking powder so it forms bubbles. Stir again just to incorporate it.
Grease and dust a 22 cm (8.5 inches) round cake pan. Pour batter into the pan.
Garnish with sliced almonds and bake for about 50-60 minutes.
Let cool down on a cooling rack. Add icing sugar before serving. AMAZING to serve after a meal, or for breakfast.
Notes
HOW TO STORE:When I bake something a little bit more moist and with fresh ingredients inside, like fruit and ricotta in this case, I like to store it into the fridge inside an air-tight container. Up to 5 days.