Lemon, Thyme, Ricotta and Semolina Cake
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Lemon, Thyme, Ricotta and Semolina Cake
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A gorgeously herb-scented cake to enjoy with your coffee or tea. Make sure you grease the bundt cake really well, covering all edges and corners. I used a Heritage Bundtlette Pan tin for the smaller cakes - you will get about 18-20 mini cakes.
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Ingredients
- 250 g unsalted butter plus a little more to grease the cake tin, 8oz, at room temperature
- 250 g caster sugar 8oz
- 250 g ricotta cheese 8oz, smooth
- 150 g semolina 5.3oz, fine
- 150 g | 5.3oz plain all purpose flour, plus a little more to dust the cake tin
- 80 ml lemon juice or you can use Limoncello, 2.7oz
- 3 egg
- 1 tbsp lemon thyme leaves very finely chopped
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- lemon zest of 2 lemons
- 4-5 Ricola original candy crushed into fine powder to decorate
- thyme fresh sprigs to decorate
- For the herb syrup
- 100 g sugar 3.5 oz
- 100 ml water 3.5 fl oz
- 2 tbsp lemon juice
- 2 lemon thyme sprigs
- 4 sage leaves
- For the glaze
- 200 g icing sugar 7 oz
- 1-2 tbsp lemon juice or milk
Instructions
- Preheat the oven to 180C | 350 F. Grease a 20cm (8in) bundt cake tin with a little butter, covering all corners and edges. Dust with a little flour and shake out any excess.
- Beat the butter, sugar, thyme and lemon zest in a stand mixer (or use a hand mixer) until pale and fluffy. Stop the mixer and scrape the sides as needed.
- Add the eggs, one at a time, and beat to combine.
- Stir in the ricotta and lemon juice.
- Sift in the flour, semolina, baking powder and bicarbonate of soda. Stir everything together until the batter is smooth.
- Transfer the batter into the prepared bundt tin and level. Bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Leave the cake to cool on a wire rack before carefully turning out.
- Put the sugar, water, lemon juice and herbs in a small saucepan and stir over low heat until the sugar is dissolved. Remove the herbs and brush the syrup liberally over the cake.
- Mix the icing sugar with enough lemon juice or milk to create a thick but pourable glaze. Drizzle it over the cake. Sprinkle with the crushed Ricola and decorate with a couple of thyme sprigs. The cake keeps really well for a few days.
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