Lemon ricotta cake - Eat Well Recipe - NZ Herald (2024)

FAQs

What is lemon ricotta cake made of? ›

Add the lemon zest and sugar to a large bowl. Use your fingers to massage the zest into the sugar until it's fragrant and moist. Next, add in the lemon juice, olive oil, ricotta, eggs, and vanilla and whisk until smooth. Add flour, baking powder, and salt to the egg mixture.

Whipped Ricotta Recipe Ingredients

Whole milk ricotta cheese will give this dip the best creamy texture and rich flavor. Extra-virgin olive oil – It adds spicy, fruity depth of flavor and helps the ricotta whip up to a smooth consistency. Fresh lemon juice – For brightness. And sea salt – To make all the flavors pop!

Unlike many other pink Champagne cake recipes, the Madonna Inn variation features a cloud of whipped cream topping instead of the more common buttercream. “It's so light, fluffy and delicate,” Kelly Murga, the Madonna Inn's former head pastry chef, says.

As an alternative to Ricotta cheese, sour cream already has that tangy zing, so a little goes a long way! Bake or dip with it, just like you would with yogurt. But hold off on layering the cream in your classic dishes unless you're cooking up some fun twist like a bundt coffee cake!

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.

Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated. It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.

In the United States, American ricotta is almost always made of cow's milk whey, as opposed to Italian ricotta which is typically made from the whey of sheep, cow, goat, or Italian water buffalo milk.

The taste is rich and exotic, with a texture like the finest cheesecake. Its a wonderful substitute to other dessert cheeses due to it being lower in carbohydrates and fat.

Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, milk, and flour. We left out the brown sugar and replaced with more granulated sugar. No rhyme or reason here—just didn't feel like reaching for both types of sugar this time. Between the cake and frosting, you'll need 2-3 lemons.

Lemon Cake (FROM SCRATCH):

Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda, and salt then stir to combine. In a separate mixing bowl, add the butter, sugar and lemon zest then mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add the whole eggs and mix well.

How to make a ricotta cake? ›

Create a well in the flour mixture and add the ricotta, eggs, oil, and vanilla extract. Mix to combine (some lumps are ok); make sure not to over-mix. Pour into greased baking pan and bake for 25-30 minutes in a bundt pan and 45-55 for a loaf pan.