Sicilian lemon ricotta cake: make the dish different for your afternoon coffee

Sicilian lemon ricotta cake: make the dish different for your afternoon coffee

There’s nothing like a cupcake to brighten up your afternoon coffee, right? But for those who are tired of simple everyday desserts, this recipe catches their attention. The Sicilian lemon ricotta cake is an explosion of flavors in your mouth!




With the flavor of the ricotta and the slight acidity of the lemon, the cake acquires perfectly balanced layers of flavor! Furthermore, the recipe is practical and can be prepared in just 1 hour! Invite friends and family to enjoy this different and irresistible dessert!

See full instructions below:

Sicilian lemon ricotta cake

Time: 1 hour

Performance: 8 servings

Difficulty: easy

Ingredients:

  • 4 eggs (whites and yolks separated)
  • 1 1/2 cups (tea) sugar
  • 1/2 cup butter (tea).
  • Juice and zest of 1 lemon
  • 1 cup ricotta puree
  • 1 cup milk (tea)
  • 2 1/2 cups (tea) wheat flour
  • 1 tablespoon of yeast
  • Margarine and wheat flour for greasing and flouring
  • Sicilian lemon zest for garnish

Syrup:

  • 1 cup (tea) powdered sugar
  • Juice of 1 lemon

Preparation method:

  1. Using a mixer, beat the egg whites until stiff. Book.
  2. Still using the planetary mixer, in another bowl, beat the egg yolks, sugar and butter until creamy.
  3. Add the lemon juice and zest, the ricotta, the milk and beat until smooth.
  4. Add the flour and baking powder, beating after each addition.
  5. Add the egg whites and mix gently with a spoon.
  6. Pour into a buttered and floured 24cm diameter cake tin.
  7. Bake in a preheated medium oven for 35 minutes or until cooked through and golden brown. Remove and let cool.
  8. For the syrup, mix the icing sugar with the lemon juice until creamy.
  9. Unmold the cake, cover with the syrup and decorate with lemon zest. Serve immediately.

Source: Terra

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