Lemon Ricotta Cake Inspired by Flavours of the South
Cakes & Cookies · David Scott Allen · Dessert · Provencal Recipes · TasteIn our house, this dessert is named after our friend Luisa and inspired by Louisa’s Cake from Castellina in Chianti. The tangy combination of lemon zest and fresh ricotta are a terrific balance with sweet apple and raspberry jam. Take a look at the original post “Heard it From a Friend” for step-by-step photos of this Lemon Ricotta Cake.
Luisa’s Louisa’s Lemon Ricotta Cake
This cake is easy to make, requires only a few ingredients and provides a delicious finish.
Ingredients
- 9 tbsp unsalted butter at room temperature
- 1 cup + 2 tbsp sugar
- 3 large eggs
- 1 1/4 cups flour
- 1 pinch salt
- 1 cup Fresh Ricotta
- zest of 1 lemon
- 1 tbsp baking powder
- 1 cup (approx) apple peeled and grated
- 1/2 cup (approx) seedless raspberry jam
- confectioners’ sugar for serving
Instructions
- Heat the oven to 400°F. Butter and flour a 9-inch springform pan.
- Cream the butter and sugar in a standing mixer until light and fluffy.
- On the lowest speed, add the eggs one at a time.
- Slowly add the flour, salt, ricotta, lemon zest, baking powder, and grated apple.
- Scrape the batter into the prepared pan, smooth the top and bake for 25-30 minutes, until the cake is deep golden brown and the sides start to pull away from the pan.
- Cool in the pan on a wire rack for 10 minutes.
- Turn the cake out of the pan and cool completely on the rack.
- Using a long, serrated knife, slice the cake in two horizontally. Because the cake is tender and will break, use a rimless cookie sheet or the bottom of a French tart pan to slide under the top of the cake to remove it. (See photo.)
- Spread the jam over the bottom and then return the top.
- Sift confectioners' sugar over the top and serve.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Sweet, Creamy and Tangy Dessert Lemon-Lavender Hearts with Lemon Curd
August 29, 2018
The lavender season may be over for another year in Provence, but the locally-grown citrus will be available shortly. Perhaps these Lemon-Lavender Hearts (Coeur à la Crème au Citron et Lavande) are the perfect dessert to bridge the gap between seasons in the South of France. The combination of sweet lemon curd and cream cheese blended into a delicious finish to any meal.…
Summer Picnic Perfect: Grilled Sourdough Tartines with Ricotta, Peach and Basil
August 9, 2018
This recipe is a delicious combination of savoury (sourdough), creamy (ricotta), sweet (peach and honey), and tangy (chicory, radicchio, vinegar). Enjoy a DIY open-faced sandwich in the sun with a crisp rosé from Provence.…
Lemon Tart for any Season (and Reason)
March 20, 2018
Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.…
Savoury Olive Cake Appetizer
April 6, 2016
Today we’re sharing with you a delicious recipe made of Provençal ingredients that will be perfect for your aperitif along with a glass of Rosé (or 2!). Here is a recipe for a savoury olive cake or bread, that can be eaten on its own or even replace the bread for your dinner.…
No Comment