An easy ricotta cake recipe
This ricotta cake is just as good eaten for breakfast with some strong coffee as it is at teatime or for pudding; I like this sort of versatility with summer recipes. To embellish it as a pudding, try serving with figs, nectarines or peaches and a dollop of crème fraîche.
Yield
Serves 6
Ingredients
Ingredients
Method
Step 1
Heat the oven to 180°C/fan oven 160°C/mark 4. Lightly oil a non-stick loaf tin (or line it with baking paper if the one you have is not non-stick).
Step 2
Whisk the eggs and sugar together until very light and fluffy and increased in volume by at least a third.
Step 3
In another bowl, beat together the ricotta, grated zest and juice of the lemon and the oil until smooth. Add this to the eggs and beat to combine fully.
Step 4
Sift the flour, bicarbonate of soda and baking powder with a pinch of salt into a separate bowl and stir to distribute well.
Step 5
Fold the flour mixture into the egg mixture and pour into the loaf tin. Scatter pine nuts all over the top and lightly press them into the batter. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean.
