I love Ricotta cakes!! They are so light and fluffy and best of all creamy and when used correctly really lift any basic cake recipe to make it something really special. I’ve mostly heard of people using Ricotta in baking to make a ricotta cheesecake (also very very delicious) but on Friday I caught an episode of Good Chef Bad Chef that really got my attention. The shows host Adrian Richardson was baking a beautiful Ricotta, Almond and Lime Cake which just looked divine! So moist and fluffy I was actually salivating watching the whole thing!
It was also quite perfect as I had a family picnic planned for the next day (sadly the weather did not agree) and I was hoping to make something sweet to take along. What I really really love about this recipe is that it is so unbelievably moist and light, which is perfect for a Sunday afternoon tea or picnic in my case. Its also not overbearingly sweet, so it’s perfect for more mature taste buds and is gluten free. On top of all of that, it uses ingredients that most people already have in the pantry, making it quick and simple to make!
I’m going to include the recipe below but again, please remember that this one isn’t my own so I most definitely (and sadly) can not take credit for the flavour explosion that is about to occur in your kitchens once you give it a go! One thing that I think might add to the whole cake for next time (if you were going to perhaps serve it as a dessert at home with a scoop of thick clotted cream or ice cream) might be a lime sugar syrup (lime juice, sugar & water), poured over the cake as soon as it comes out of the oven. A bit like a Greek style semolina cake. Anyway, the choice is yours because either way this cake is heavenly!!
250g ricotta cheese (I used light)
4 eggs, separated
1 tsp almond extract or amaretto
175g caster sugar
2 cups almond meal
Finely grated rind of 1 lime
¼ cup flaked almonds
¼ cup pistachio, chopped
What I Did:
1. Preheat your oven to 150C. Grease and line the base and sides of a 20cm loose bottom cake tin.
2. Beat together the ricotta, egg yolks, almond extract and sugar in an electric mixer until smooth. Stir in the almond meal and lime zest.
3. Whisk the egg whites in a clean, dry bowl until soft peaks. Fold 1/3 of the egg whites into the ricotta mixture to loosen, then fold in the remaining. Spread into the tin, sprinkle with the almonds and pistachios, and bake for 30-40 minutes until golden and a skewer comes out clean.
4. Cool slightly, then turn on to a wire rack. Cool completely and then serve with a dollop of clotted cream, ice cream or as it is. (If adding a sugar syrup I would do this now, as soon as you take it out of the oven. Simply pour the syrup slowly over the top and let it absorb into the cake as it cools).
(Recipe taken from http://www.goodchefbadchef.com.au/recipes/785-ricotta-lime-and-almond-cake).
Enjoy and happy Baking!!