Lemon Cardamom Ricotta Cake
Tools Required:8×8-inch baking dish, large (4-quart) saucepan, grater (optional), measuring cups and spoons, medium bowl
Servings Prep Time
9people 15minutes
Cook Time Passive Time
35-40minutes 10minutes
Difficulty Cost
Moderate Moderate
Servings Prep Time
9people 15minutes
Cook Time Passive Time
35-40minutes 10minutes
Difficulty Cost
Moderate Moderate
Wet ingredients:
Dry ingredients:
Instructions
  1. Preheat oven to 350 °F. Spray or rub oil into an 8×8-inch baking dish.
  2. Melt butter and sugar together in a large saucepan, stirring to dissolve most of the sugar. Remove from heat to cool.
  3. While butter melts, combine dry ingredients in a medium bowl and stir.
  4. Grate the yellow layer of the lemon peel (zest*) using the small or medium holes to yield about 1 tablespoon. Cut zested lemon in half, and squeeze the juice to yield 3 tablespoons juice. (Alternatively use 3 tablespoons bottled lemon juice and no zest.)
  5. Stir lemon juice, lemon zest, and ricotta into the butter mixture with a whisk (or kitchen spoon) until mostly smooth.
  6. Separate* one egg, then add the yolk and other eggs to batter, blending in after each one. (Save the white to add to scrambled eggs the next day.)
  7. Add dry ingredients to wet ingredients. Stir until blended, but don’t overmix. Pour batter into prepared baking dish.
  8. Bake 35 to 40 minutes, or until done. Test with a toothpick by inserting into the center. It should come out clean, with just a few crumbs attached. Alternatively, press down in the center. It should spring back, leaving no indentation.
  9. Cool at least 10 minutes before cutting, then serve plain or with fresh berries and whipped cream.
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