Lemon Curd Ricotta Cake

This is a really easy no fuss cake to make when you have guests coming over or just to enjoy for a morning or afternoon tea. I made this for Father’s Day and it was super delicious served with fresh blueberries, cut strawberries and a little dollop of cream.

Ingredients:

• 125g Butter – room temperature
• ¾ cup castor sugar
• 1 lemon, rind finely grated
• 250g Floridia Cheese Fresh Ricotta (available from Angelo’s Pasta)
• 3 eggs – large
• 1 cup Self Raising Flour
• ¼ cup freshly squeezed lemon juice
• ¼ cup lemon curd
• Icing sugar, to dust just before serving
• Blueberries and strawberries – cut in half – to serve
• Dollop cream or natural Greek style yogurt – to serve

Method:

Step 1: Preheat oven to 170C/155C fan forced. Grease and line the base of a 20cm cake tin with baking paper. Ensure the baking paper is long enough to use to lift the cake out of the tin, once baked. Tip: If you have a spring form pan use that as the cake is quite moist and can break easily when removed from the cake pan.

Step 2: Use electric beaters to beat the butter, sugar and lemon rind until pale and creamy. Add the ricotta and beat until just combined. Add the eggs, one at a time, beating well after each addition.

Step 3: Fold flour into butter mixture using a large spoon. Stir in lemon juice and transfer mixture to prepared cake tin. Dollop with Lemon Curd. Using a butter knife swirl lemon curd into cake batter. Bake for 45 minute to 1 hour, or until the cake springs back when lightly touched.
Note: I baked my cake for just under an hour.

Step 4: Cool the cake in the tin for approximately 10 minutes, then remove and place on a cake track or wooden board to cool further.
Note: As this is a moist cake, do not flip the cooked cake as it will break and when placing on the cake track make sure you have the cake tin bottom under it. Once cooled, carefully remove the cake tin bottom and baking paper and place on cake serving plate.

To Serve: Just before serving, dust cake with icing sugar. Cut into slices and serve with fresh blueberries, strawberries and a little dollop of cream or natural Greek style yogurt.

Enjoy!

Donna