John Myers
Ricotta Lemon Cake
The perfect ricotta lemon cake recipe with a picture and simple step-by-step instructions.
- 400 gr Ricotta
- 4 Untreated lemon peel + juice
- 6 Egg yolk
- 6 Protein
- 8 g Baking powder
- 1 Big pinch of salt
- 250 g Soft butter
- 250 g Extra fine sugar
- 250 gr Peeled ground almonds
- 75 g Flour
- Cover a springform pan (24 cm in diameter) with baking paper, brush the edges with butter and flour. Put in a cool place. Preheat oven to 180. Mix the butter with the sugar until soft.
- 1 Stir in egg yolks one after another until a nice yellow mass is formed.
- Mix the flour, almonds, salt and baking powder well together and fold thoroughly under the dough (preferably with a rubber spatula)
- Beat the egg whites with a pinch of salt and set aside.
- Mix 5,400 g ricotta in a bowl with the grated lemon zest from the 4 lemons, squeeze out the juice and add to the ricotta mixture and mix thoroughly with a fork.
- Now lift the ricotta mixture under the dough (with the rubber scraper)
- Lift the egg whites under the dough, mix everything thoroughly and always work with the rubber scraper.
- Pour the dough into the springform pan and bake in the oven for 1 hour and approx. 15 minutes, after approx. 45 minutes, cover with a polished finish so that the doilies do not begin to brown too much. Do the test on the knife should small animals stick more then the cake is ready.
- Let the cake rest in the tin for 30 minutes. Then carefully slide it onto a grid I used my giant cake spatula! And let the cake rest overnight but don’t put it in the fridge !!!! Dust the cooled cake with icing sugar and enjoy!
- Info: since the cake is very rich, it makes about 8-12 slices, depending on how thick you cut, despite the small springform pan.
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