in Dessert Recipes, Italy

Lemon cake

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Ingredients for 1 servings:

  • 1 dough (shortcrust pastry), sufficient for the base, edge, and top
  • 450 g ricotta
  • 300 g sugar
  • 3 large lemons, untreated
  • 3 eggs
  • 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Original Caprese recipe

Whisk the ricotta with the eggs, sugar, salt, and grated lemon zest. Line a tart pan with the pastry, pour in the filling, and cover with the remaining shortcrust pastry. Press firmly around the edges. Bake in a preheated oven at 180°C for about one hour. Serve cooled; this simple, delicious cake will easily keep for several days. A perfect dessert after a Caprese meal—thanks to chef Roberta from “Le Grottelle” for this recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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