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!
Full day Wine Tasting Tour from Marseille: Châteauneuf du Pape, Gigondas & Séguret
Experience a full day of wine tasting and cultural exploration on this enchanting wine tour. Discover the rich history, stunning landscapes, and world-class wines of the Southern Rhone Valley as you visit the picturesque towns of Châteauneuf-du-Pape, Gigondas, and Séguret.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Easy Recipe: Lemon, Almond and Yoghurt Cake
April 4, 2017
This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert. …
Sweet Madeleines Made with Orange Blossom Water
April 28, 2021
The term “Madeleine” was used to describe a small cake in the 18th century and is now synonymous with France and its delicate desserts. There are many different ways to prepare madeleines, and they are a great treat to have on hand when inviting friends over for tea. This recipe comes from Rose features the …
Spring Dinner Menu Provencal Recipes to Suit the Season
March 26, 2018
After the cold days of winter, spring arrives with a light touch: green vegetables start to grace the markets and rich foods give way to lighter, zestier dishes. Vibrant colours and flavours excite the palate. The first asparagus spears make beautiful salads, fresh chevre and local bread turn simple salads into delicious meals, and creamy …
Sweet Treats Lemon Olive Oil Mini Cakes Bursting with Provencal Flavour
July 9, 2018
Lemon Olive Oil Mini Cakes as individual servings. You can, of course, make the same batter and bake as a single large cake. Personally, I love this recipe as it combines the flavours of Provence in one tiny (delightful) package - lemons, thyme, olive oil.…
No Comment