Italian Lemon Ricotta Cake

Name: Italian Lemon Ricotta Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1½ cups all-purpose flour; ½ cup almond flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 tsp ground ginger; 1 tsp ground cardamon; ½ tsp ground cinnamon; 1 cup ricotta; 1 cup granulated sugar; 2 eggs; ½ cup olive oil; ¼ cup fresh lemon juice; ¼ cup milk; Zest of 1 lemon; 2-3 trains of saffron; 1 tsp orange blossom water

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5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8 servings
Course
Dessert
Cuisine
Italian

Italian Lemon Ricotta Cake

Iris Warren

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This is an elevated lemon ricotta cake recipe which you'll simply love. Easy to make and super flavorful.

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Ingredients

Servings

Dry ingredients:

1½ cups all-purpose flour
½ cup almond flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground ginger
1 tsp ground cardamon
½ tsp ground cinnamon

Wet ingredients:

1 cup ricotta
1 cup granulated sugar
2 eggs
½ cup olive oil
¼ cup fresh lemon juice
¼ cup milk
Zest of 1 lemon
2-3 trains of saffron placed in 1 teaspoon orange blossom water for about 10-15 mins.
1 tsp orange blossom water

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Instructions

Preheat the oven to 180 °C/356 °F. Line a 20 cm/8-inch cake tin with parchment paper.
Place the saffron in the orange blossom water and leave for 10-15 mins.
In a bowl, whisk together the dry ingredients. In another bowl whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix until smooth. Pour the mixture into the cake tin and bake for 30-35 mins or until a skewer comes out clean.
You could serve this cake with Greek yogurt and orange jam for a more sophisticated slice.