Bella Casara Ricotta Cake with Lemon | Canadian Goodness
Simple, refined and not too sweet are words used to describe Italian desserts. This cake recipe uses Ricotta, a fresh cheese that makes it light and delicate. Garnished with slices of candied lemon,...
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Cooking tools:
- Springform pan
- Parchment paper
- Saucepan
- Oven
- Baking dish
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Colander
- Fine-mesh sieve
- Microplane
- Oven mitt
- Cooling rack
- Refrigerator
- Plate
- Stove
Ingredients
- Candied lemon slices
- 1/3 cup (75 mL) sugar
- 1/4 cup (60 mL) water
- 2 lemons thoroughly washed and thinly sliced
- Cake
- 1/2 cup (125 mL) slivered almonds
- 1 1/3 lb (600 g) Bella Casara Ricotta
- 4 eggs
- 1/2 cup (125 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 3 tbsp (45 mL) lemon juice
- 1 tbsp (15) lemon zest
- 1/2 cup (125 mL) all-purpose flour
- 1/3 cup (80 mL) dried cranberries
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