Lemon Ricotta Cake with Whipped Cream and Lemon Curd

Ingredients

• 3 medium eggs (Room temperature)
• 94 g extra-virgin olive oil
• 144 g caster sugar
• 125 g ricotta
• 1 tsp vanilla extract
• 1 large lemon (Zested and juiced)
• 200 g plain white flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 400 ml double or whipping cream (For topping)
• 60 g lemon curd (For topping; use as much as you like. Tiptree brand mentioned)
• 2 tbsp sugar (For lemon zest sugar)
• 1 lemon (Zested for lemon zest sugar)
• oil (For lining the circular baking tray)
• baking paper (Line the bottom of the circular baking tray)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Line a circular baking tin with baking paper on the bottom and oil the tin.

2. 2

   In a large bowl, combine the room-temperature eggs, olive oil, caster sugar, ricotta, vanilla extract, and the zest and juice of one lemon. Whisk until fully combined.

3. 3

   In a separate bowl, mix the flour, baking powder, baking soda, and salt.

4. 4

   Add the dry mixture to the wet ingredients bit by bit, whisking as you go, until the batter is smooth.

5. 5

   Spoon the batter into the prepared tin and bake for about 40 minutes, or until a knife inserted into the center comes out clean.

6. 6

   Leave the cake to cool completely in the tin.

7. 7

   While the cake cools, rub the sugar and zest of one lemon together with your fingers to make lemon zest sugar.

8. 8

   Whip the cream until it reaches soft peaks.

9. 9

   Finish the cooled cake with the whipped cream, spoonfuls of lemon curd, and lemon zest sugar. Serve.

Notes

The source does not specify the baking tin diameter. It describes the cake as cooling completely before topping; no additional cooling time is given.

Nutrition per serving

• dessert
• cake
• baked
• vegetarian
• spring
• lemon