Limoncello Ricotta Cake
Limoncello always reminds me of holidays, sipping something zesty after a day in the sun. While we can’t travel abroad at the moment, you might like to put that bottle of lemon liquor in the back of your drinks cupboard to good use.
Warmer weather & the best of the local strawberries, calls for something light, summery and delicious.
Serve with a dollop of Greek yoghurt and a dusting of icing sugar, this cake is perfect for sunny afternoon teas.
1tsp vanilla extract
3 tbsp limoncello
Grated zest of 1 lemon, preferrably unwaxed
200g caster sugar
100g butter, softened
150g plain flour
1 tsp baking powder
3 tbsp lemon curd
Berries of your choice, icing sugar and yoghurt / creme fraiche to serve.
1. Pre-heat oven to 160C fan (180C reg oven) and line a 24cm springform cake tin with parchment paper.
2. Beat the ricotta, vanilla extract, limoncello and zest in a bowl until well combined.
3. In a separate bowl cream the butter & sugar until pale & fluffy, then add in the eggs one at a time, mixing well between each addition. Sift in the flour & baking powder then mix gently to combine.
4. Add these contents to the bowl containing the ricotta mixture. Add in the lemon curd then fold everything together. (See image above)
5. Tip mixture into prepared tin then bake in oven for 40-45 minutes until cake is lightly browned and skewer comes out clean.
6. Leave to cool before dusting with icing sugar and adding berries of your choice.