By Michelle Shearer
You would know, if you follow us over on Facey or Instagram, that my lemon tree is currently laden with fruit…each branch bending heavily under the burden of it’s yellow treasures. Luckily I love lemons. I use them on a daily basis – either for lemon juice in hot water in the mornings, or for squeezing over the fresh fish my husband drags home or for salads and steamed vegetables.
These cakes came about after I spied a 500g tub of ricotta sitting in my fridge. Lemons and ricotta – a fine coupling! It started out to be the usual cake with flour then I thought I would take a hard left when I should have bore right. Almond meal. Almond meal seemed like an excellent idea at the time. Though by the time I had blended it all together, I was unsure. the batter looked a little…curdled. Not to be deterred I remained steadfast in my experiment and shoved the greased loaf pan and 12 hole muffin tray in to the oven to see what would come out. To my delight, and my childrens’, they were delicious!
This Lemon and Ricotta Cake recipe makes: 12 smaller cakes and 1 large lemon and ricotta ‘loaf’.
4 eggs, whisked
1 1/3 cup caster sugar
180g butter, melted
zest of 6 lemons
5 cups almond meal
2 teaspoons baking powder (use GF if needing GF version)
- Preheat oven to 180 degC and grease the loaf pan and line of grease a 12 hole muffin tray. Melt the butter gently.
- In a large mixing bowl, mix together all the dry ingredients.
- In a separate bowl, all the wet. Add wet to dry and fold through, adding the melted butter. When mixed, pour into all your various cake pans and bake for about 30 minutes (small cakes) an hour for the loaf (though please check your cakes for golden brown tops and the usual skewer test.
These cakes are extremely moist and very more-ish. They didn’t last long enough for me to freeze, but I will next time.