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 Ricotta cheese
- 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!
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