Italian Lemon Ricotta Cake
This is an elevated lemon ricotta cake recipe which you'll simply love. Easy to make and super flavorful.
Ingredients
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 strains of saffron placed in 1 teaspoon orange blossom water for about 10-15 mins.
- 1 tsp orange blossom water
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.
Notes
Tried this recipe?Let us know how it was!