Baked Lemon Curd & Ricotta Cake

6
10 min
45 min
Print recipe
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Ingredients

For the cake:

  • 125g butter, diced
  • 155g caster sugar
  • 1 lemon, finely grated
  • 250g Hanini Ricotta
  • 3 Le Naturelle Eggs
  • 150g self-raising flour
  • 4 tbsp fresh lemon juice
  • 3 tbsp lemon curd

For the decoration:

  • 2 tbsp lemon curd
  • 1 tbsp icing sugar
  • 1 lemon, sliced
  • Fresh mint leaves

Method

  1. Beat together the butter and sugar until light and fluffy, followed by the lemon zest, ricotta and eggs.
  2. Fold in the flour then the lemon juice. Spoon into a 9 inch lined cake tin. Dollop the lemon curd on top and use a skewer to marble.
  3. Bake in the oven at 180⁰C for 40 – 50 minutes.
  4. To serve, dust with icing sugar and decorate the top with extra piped lemon curd and meringue kisses, lemon slices and mint leaves.

Products used

Hanini Fresh Irkotta 250g