RICOTTA CAKE WITH MEYER LEMON CURD
I realize it could sound cliche or a little simple but this cake should really be called "Friendship Cake". It would not have been made, eaten and shared without the giving spirit of great friend:
Over the summer, Mary wrote several posts and shared recipes with Meyer lemons, each more tempting than the next. What started on my part as an innocent "I wish I could find Meyer lemons here" became a tortured "Mary, please send me some, I'll pay for shipping!". Believe me, I searched everywhere in town for the coveted lemon and nothing...people would even give me the odd "why is it so important?". Well, if you have been reading this blog for a while you know by now how much I love anything and everything lemon, sour, tart, tangy and if bloggers on the west coast keep waxing poetic about the fragrant Meyer lemon, then I need to know what one tastes like.
Ricotta and Lemon Cake
300 gr flour
200 gr sugar
300 gr. ricotta
3 eggs, separated
1 lemon , zest and juice
2 tsp. baking powder
Over the summer, Mary wrote several posts and shared recipes with Meyer lemons, each more tempting than the next. What started on my part as an innocent "I wish I could find Meyer lemons here" became a tortured "Mary, please send me some, I'll pay for shipping!". Believe me, I searched everywhere in town for the coveted lemon and nothing...people would even give me the odd "why is it so important?". Well, if you have been reading this blog for a while you know by now how much I love anything and everything lemon, sour, tart, tangy and if bloggers on the west coast keep waxing poetic about the fragrant Meyer lemon, then I need to know what one tastes like.
Ricotta and Lemon Cake
300 gr flour
200 gr sugar
300 gr. ricotta
3 eggs, separated
1 lemon , zest and juice
2 tsp. baking powder
- Preheat oven to 350F.
- In a large bowl, combine the ricotta and sugar. Add the egg yolks, the lemon juice and zest, then the flour and baking powder. In the bowl of an electric mixer, whip the egg whites until stiff and getly incorporate them to the egg/flour batter.
- Butter and flour a 13x9 inch baking pan and pour in the batter. Bake for 40 minutes or when a toothpick inserted in the middle come out clean. Let cool completely.
- Divide the cake in three lenghtwise and 5 crosswise. (you may have leftover slices...just eat them plain or with a touch of jam). In a large loaf cake pan line with plastic wrap, layer slices of cake and Meyer lemon curd. Refrigerate. Slice and eat when you are ready!
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