Citrus Ricotta Cake

6
15 min
50 min
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Ingredients

  • 180g Valio Unsalted Butter, softened
  • 225g caster sugar
  • Grated zest 2 lemons
  • Grated zest and juice 1 orange
  • 375g ricotta
  • 4 Le Naturelle Eggs
  • 225g self-raising flour
  • 150g Mackays Lemon Curd
  • Icing sugar and fresh blueberries to serve

Method

  1. Start by lining a 22cm cake tin with baking paper.
  2. Beat together the butter, zests and sugar till light.
  3. Add in the eggs one by one, then stir in the ricotta. Fold in the flour and the orange juice.
  4. Spoon half of the batter into the tin and add the lemon curd in spoonful’s randomly.
  5. Cover with the remaining batter and swirl together using a knife.
  6. Bake in the oven at 160°C for 45-55 minutes or until cooked through.
  7. Serve decorated with blueberries on top and dusted with icing sugar.

Products used

Mackays Lemon Curd 340g