Twintastico Luscious Lemon Ricotta Cake
This light and fluffy cake with the ricotta keeps the cake nice and moist and it has just enough lemon flavour to add that extra zesty zing…
- 3 eggs
- 250g caster sugar
- 1 tsp baking powder
- 5 tbsp Extra Virgin Olive Oil
- 150g fresh full-cream ricotta, well drained
- 200g Plain Flour
- 75g Ground Almond
- Zest of 2 lemons
- Juice of 1 lemon
- 1 tsp Vanilla extract
- 1 tbsp Amaretto
- Icing sugar, for dusting
- Mascarpone/Vanilla Gelato to serve
Preheat the oven to 180°C Butter and flour a cake tin.
In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta and mix until smooth. Gently fold in the flour and ground almond, then add the lemon zest and juice, vanilla extract and amaretto.
Pour the batter into the prepared tin and bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely for up to 30 minutes in the tin before turning out onto a plate.