Lemon Ricotta And Pine Nut Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a Tuscan variation of Torta della Nonna- a traditional easter cake made with raisins and pastry. It's rich, smooth and lemony- perfect! Ingredients:
3 lemons |
80g white breadcrumbs |
600g ricotta |
200g caster sugar |
4 eggs |
2 egg yolks |
200g creme fraiche |
350g marscarpone |
2 tbs lemon essence |
50g pine nuts |
greek yoghurt to serve |
Directions:
1. Preheat oven to 150degC.
2. Butter sides and bottom of a 25cm springform cake tin.
3. Finely grate lemon zest, squeeze the juice and combine- leave to sit for 10 mins to infuse flavours.
4. Whisk ricotta with sugar 'til smooth.
5. Add eggs and yolks one at a time and continue beating.
6. Add creme fraiche, then the lemon mixture, marscarpone and essence.
7. Shake the tin with breadcrumbs to evenly coat all sides. Pour cake mixture in, shake over the pine nuts and bake for 45 mins until just set but wobbly.
8. Cool and turn out.
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