MOIST LEMON RICOTTA CAKE
A delicious soft cake perfect for breakfast/afternoon snack: lemon ricotta cake with brown butter. So moist and yummy!
Brown butter, Cake, Lemon, Ricotta
22 cm Mold
Eggs (at room temperature)
Fresh ricotta cheese (at room temperature)
Organic all purpose flour
(personally, I've used 'type 1' flour which is not as refined as all purpose)
Light brown sugar
1 or 2
Almonds to garnish
First step: let your butter melt into a small metal pan, then let it brown. If unsure of how to make brown butter,
Let cool down.
Preheat the oven at 180° C (355° F).
Using a stand mixer or hand mixer: beat eggs and ricotta until well combined and creamy, then add vanilla
In another bowl, mix flour, sugar, baking powder, zest from one or two lemons and salt. Add about 30 gr of lemon juice over the baking powder so it forms bubbles.
Add 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.
Grease and dust a 22 cm (8.5 inches) round cake pan. Pour batter into the pan.
Garnish with sliced almonds and bake fro about 50-60 minutes.
P.S. I decorated my lemon ricotta cake with lemon slices, but it was not the best idea;) they were a bit annoying to bite.
Recipe adapted from
© Healthy Little Cravings