SICILIAN LEMON RICOTTA BUNDT CAKE 🍋🥮☕
Spring has the scent of citrus fruits, blood-colored oranges, my mother's large cedars that fill the fruit basket with their beauty: I smell the rough skin and a good juice always manages to give me a good mood. In this cake, simple and without butter, the citrus juice ends up in the dough to give softness and aroma. You choose which fruits to use, based on availability and the type of dessert you want to get: orange and bergamot are a perfect mix, but if you do not have them you can replace them with cedars or the simplest lemons. For an even more appealing cake you can replace the lemon icing with a dark chocolate ganache.
When I opened the fridge and saw ricotta and lemons, which my wife had just bought, I immediately thought I would make a cake with these 2 ingredients ... the inspiration came in a few minutes and the greeted was from WOW! The ricotta gives softness to the dough making it remain soft for days, for this recipe I used cow's ricotta, I prefer it because it has a more delicate and neutral taste inside the dessert.
Ingredients
2 Eggs200 g Sugar270 g Flour220 g Ricotta190 ml Milk70 ml Rice oil (or a seed oil to taste)sachet Baking powderteaspoon Baking sodateaspoon saltteaspoon Dried lemon zest (or the peel of 1/2 untreated lemon)
Preparation
Preheat the oven to 175°C. Beat the eggs with the sugar then add the milk, rice oil and ricotta cheese. Mix well. Add the flour with the yeast then salt, baking soda and lemon zest. Knead the dough so that it is well blended and then transfer it inside the bundt cake mold (mine measures 26 centimeters) buttered and floured. If you do not have the bundt cake mold you can still make the cake in a classic mold. Bake the bundt cake for 35 minutes (check the cooking as the time may vary depending on the oven). Unmold the cake, let it cool and sprinkle with icing sugar.
Spring has the scent of citrus fruits, blood-colored oranges, my mother's large cedars that fill the fruit basket with their beauty: I smell the rough skin and a good juice always manages to give me a good mood. In this cake, simple and without butter, the citrus juice ends up in the dough to give softness and aroma. You choose which fruits to use, based on availability and the type of dessert you want to get: orange and bergamot are a perfect mix, but if you do not have them you can replace them with cedars or the simplest lemons. For an even more appealing cake you can replace the lemon icing with a dark chocolate ganache.
When I opened the fridge and saw ricotta and lemons, which my wife had just bought, I immediately thought I would make a cake with these 2 ingredients ... the inspiration came in a few minutes and the greeted was from WOW! The ricotta gives softness to the dough making it remain soft for days, for this recipe I used cow's ricotta, I prefer it because it has a more delicate and neutral taste inside the dessert.
Ingredients
2 Eggs
200 g Sugar
270 g Flour
220 g Ricotta
190 ml Milk
70 ml Rice oil (or a seed oil to taste)
sachet Baking powder
teaspoon Baking soda
teaspoon salt
teaspoon Dried lemon zest (or the peel of 1/2 untreated lemon)
Preparation
Preheat the oven to 175°C. Beat the eggs with the sugar then add the milk, rice oil and ricotta cheese. Mix well. Add the flour with the yeast then salt, baking soda and lemon zest. Knead the dough so that it is well blended and then transfer it inside the bundt cake mold (mine measures 26 centimeters) buttered and floured. If you do not have the bundt cake mold you can still make the cake in a classic mold. Bake the bundt cake for 35 minutes (check the cooking as the time may vary depending on the oven). Unmold the cake, let it cool and sprinkle with icing sugar.
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