Cakes & CookiesDavid Scott AllenDessertProvencal RecipesTaste: Food & Drink

Lemon Ricotta Cake Inspired by Flavours of the South

In 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.

Lemon Ricotta Cake luisa loiusa cake
Luisa’s Louisa’s Lemon Ricotta Cake
Print Recipe
This cake is easy to make, requires only a few ingredients and provides a delicious finish.
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
30 minutes 1 hour (cooling)
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
30 minutes 1 hour (cooling)
Lemon Ricotta Cake luisa loiusa cake
Luisa’s Louisa’s Lemon Ricotta Cake
Print Recipe
This cake is easy to make, requires only a few ingredients and provides a delicious finish.
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
30 minutes 1 hour (cooling)
Servings Prep Time
12 slices 20 minutes
Cook Time Passive Time
30 minutes 1 hour (cooling)
Ingredients
Servings: slices
Instructions
  1. Heat the oven to 400°F. Butter and flour a 9-inch springform pan.
  2. Cream the butter and sugar in a standing mixer until light and fluffy.
  3. On the lowest speed, add the eggs one at a time.
  4. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and grated apple.
  5. 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.
  6. Cool in the pan on a wire rack for 10 minutes.
  7. Turn the cake out of the pan and cool completely on the rack.
  8. 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.)
    Lemon Ricotta Cake luisa loiusa cake
  9. Spread the jam over the bottom and then return the top.
  10. Sift confectioners' sugar over the top and serve.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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