Lemon and Ricotta Bundt Cake

Lemon and Ricotta Bundt Cake

This recipe came about through three things:

1. I had a lovely new Nordic Ware Bavaria Bundt tin (purchased with vouchers I got through doing the weekly shopping = canny Ness).

2. I had some lemons in the fridge which were beginning to look sadder and sadder and as such they refused to have their photograph taken.

3. I bought this tub of ricotta cheese for a silly price and it had to be used straight away!

The outcome of this is a lovely, zesty cake. Just like the snow I prefer a light dusting of icing. However, you may like more of a drift on your cake. The addition of the ricotta does make it a very moist cake so a little more icing sugar than normal can be tolerated.

Equipment: 10 cup Bundt tin/pan, electric whisk.

Ingredients

9oz (250g) Unsalted butter, softened or baking spread

8oz (225g) Caster sugar

2 Lemons, zest and juice separated

4 Large eggs, separated

250g tub Ricotta, drained of any excess liquid

10½ oz (300g) Plain flour, sifted

2oz (50g) Ground almonds

1½ tsp (7.5ml) Baking powder

Icing sugar to dust

Method

1. Prepare the Bundt tin by greasing it and then dusting it with flour. Tap out the excess.

2. Pre-heat the oven to 180°C/Gas mark 5.

3. Cream the butter and sugar together then beat in the lemon zest.

4. Beat in the egg yolks one by one, adding a little flour after each addition.

5. Add the ricotta and stir in.

6. In a separate bowl whisk the egg whites until they form peaks – they don't need to be 'meringue' peaks. Leave to one side.

7. Add the lemon juice to the original mixture and fold in the flour, almonds and baking powder.

8. Finally, carefully fold in the egg whites.

9. Spoon the batter into the tin, making sure it goes into all the grooves of the pattern.

10. Bake for about 50 minutes until a skewer comes out clean.

11. Leave to cool completely in the tin.

12. Once cool dust with icing sugar.