Lemon and Ricotta cake
A tangy Lemon and Ricotta cake, perfect with raspberries, served with a smooth lemon glaze. Easy summer baking by Georgina O'Sullivan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at georginaosullivancooks.ie.
Cooking tools:
- Stand mixer
- Oven
- Cake pan
- Parchment paper
- Kitchen scale
- Mixing bowl
- Whisk
- Spatula
- Microplane
- Citrus press
- Fine-mesh sieve
- Skewer
- Spoon
- Cake plate
Ingredients
- 200g butter, room temperature
- 225g golden caster sugar
- 4 eggs, separated
- 220g ground almonds
- 250g tub of ricotta
- Zest and juice of 2 lemons
- 50g self-raising flour or gluten free flour
- 150g icing sugar, sieved
- 1 tablespoon lemon juice
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