This lemon ricotta cake is perfect if you have a number of lemons leftover. It's light and not too sweet. You can however, add a little extra sweetness with some warmed honey. And don't forget the flaked almonds!
I never thought I’d be one of those people beginning a blog post with an apology.
But here goes.
I’m sorry.
I apologise for being absent over the last few months. It was never my intention to be away for this long. Early in May, I encountered some health issues which required some strict rest and recuperation. I was under doctors orders and subsequently had to endure a very bland diet.
When you suddenly have all this time on your hands, your mind begins to wander.
Funnily enough, it was through my Facebook feed where I read one of those corny quotes (which friends love sharing!) about accepting the past and moving on etc. that I had my moment of “catharsis”.
During this time, I discovered I still enjoy blogging and photography and would continue to pursue these endeavours.
I’m not going to lie. The whole blogging landscape had changed over the years. With the increase of social media and “always-on connectedness” blogging had taken a backseat, and I saw it as less relevant.
I get it.
Things change.
But Souvlaki For The Soul is my baby, and there was no way this parent was going to abandon his child!
Once my body and mind had healed, I set off on a path of fitness and exercise. In the process, I accidentally discovered a love for boxing and have been quite active in honing my skills in this area. Let’s say there’s still a lot of work to be done!
And here I am today with cake. Of course!
I won’t ramble too much regarding this lemon ricotta cake, except to say that it ticks all the boxes. The lemons give it quite a nice “zing”; the ricotta gives it that perfect creaminess and the added honey rounds off the sweetness.
Make it. Eat it and more importantly, enjoy it!
🥘 Ingredients
- 250 g fresh ricotta
- 2 eggs
- 150 g sugar, caster or superfine
- 100 g butter, melted
- 3 lemons, juice and zest
- 220 g flour, plain (all-purpose)
- 1 teaspoon baking powder
- 60 g almond meal
- ½ cup honey, warmed
- ¼ cup almonds, flaked
You'll notice the ricotta lemon cake recipe calls for ricotta. Please use the real ricotta found in a good cheesemonger. It's a lot firmer and less runny than the stuff they sell at supermarkets.
🔪 Instructions
- Line and grease a 22cm bundt cake tin and preheat your oven to 180 deg C.
- In a large bowl with a stand mixer combine the ricotta, eggs and sugar and beat until pale and smooth (2 mins.).
- Add the butter and lemon zest and juice and mix again until well incorporated and then add the flour, baking powder and almond meal to the batter and fold through gently until well combined.
- Pour the batter into the bundt tin and cook in the oven for 40-45 mins. The cake is ready when a skewer inserted comes out clean.
- Allow the cake to cool slightly before removing and then allow to cool completely before topping with warmed honey and flaked almonds.
📖 Variations
A friend of mine who made this lemon ricotta cake recently explained that she used rosewater in the filling. I think it would add a lovely, aromatic touch.
I also think limes would also work - keeping with the citrus theme.
📋 Recipe
Lemon Ricotta Cake
Ingredients
- 250 g fresh ricotta
- 2 eggs
- 150 g sugar, caster or superfine
- 100 g butter, melted
- 3 lemons, juice and zest
- 220 g flour, plain (all purpose)
- 1 teaspoon baking powder
- 60 g almond meal
- ½ cup honey, warmed
- ¼ cup almonds, flaked
Instructions
- Line and grease a 22cm bundt cake tin and pre heat your oven to 180 deg C.
- In a large bowl with a stand mixer combine the ricotta, eggs and sugar and beat until pale and smooth (2 mins.).
- Add the butter and lemon zest and juice and mix again until well incorporated and then add the flour, baking powder and almond meal to the batter and fold through gently until well combined.
- Cook in the oven for 40-45 mins. The cake is cooked when a skewer inserted comes out clean.
- Allow the cake to cool slightly before removing and then allow to cool completely before topping with warmed honey and flaked almonds.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Kalliope D...
Glad you're back. Yay!!!
Bambi Manlulo
Welcome back Peter! Really glad to see you're back blogging! xx
Dana Mccarthy
Welcome back and take care of yourself!
Rosa
Welcome back, dear! I'm so sorry to hear about your health issues and I hope that you are feeling better now. This cake looks fabulous and as always, I love your shots. Yes, the blogging world has changed a lot over the course of the years, but what is the most important is that you enjoy the activity and that it brings you something (soul therapy). The rest is mostly (des)illusion... 😉
Cheers,
Rosa
My Kitchen Stories
Hi Peter. We missed you. Thanks for the cake
Tony Antoniou
Great to see you back!!
cynthia
What an absolutely beautiful cake. So sorry to hear that you've been going through so much, but so so glad to see you back and so happy that things are going well. Thank you for sharing this gem of a cake!
Merryn Galluccio
Welcome back Peter I am glad you are feeling better. Sometimes an illness helps you to take stock of what is important in life. Thank you for this amazing cake and gorgeous photographs xx
Amanda McInerney
Lovely to see you back again, Peter - even better to see you back and bearing cake! xxx
Annette Spaan
Your pictures and recipe are amazing as always! I am sorry to hear you have not been well, I hope your doing much better right now. I will be following your blogs!
Catherine Neary
ty looks and sounds delicious ..Glad to hear you are feeling better God Bless..
Alison Borgas
Welcome back! 😉 Love the look of this cake... just exactly what I love to eat.
MeetaK
Such gorgeous simplicity. Easy ingredients and big flavour just the way it should be. Good to see you back!
Gourmet Getaways
Oh this looks so delicious!!! I'm pleased you are feeling better.
Thanks so much for sharing.
Julie
Gourmet Getaways
AmandaChewTown
No need to apologise, we're all just glad to have you back xxxxx
Helen (grabyourfork)
Glad to hear you're on the mend, Pete. Welcome back. I better be nice to you now that you're a boxer 🙂
Mary
So glad your back. I missed you. Can't wait to see what's next. Wishing you good health and God speed.
Sara (Belly Rumbles)
So glad you are in better health and it is great to see new recipes popping up on your baby. Go the boxing!! That is very cool and glad you are loving it.
Sara (Belly Rumbles)
Oh and the cake looks fantastic too!