Lemon & Ricotta Cake
Ingredients
- 170g butter
- 300g caster sugar
- 450g Hanini Irkotta
- 2 eggs
- 1 tsp vanilla essence
- Juice and zest of a lemon
- 190g flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- Berries for garnish
- Icing sugar for garnish
Method
- Beat the butter and caster sugar until light pale and fluffy.
- Next, mix in the ricotta and vanilla essence. Beat in the eggs one by one.
- Fold in the lemon zest and juice, next fold in the flour, baking powder and salt.
- Pour the batter into a 10 inch cake tin, greased and lined with baking paper.
- Bake at 175⁰C for approximately 45 minutes.
- Decorate the cake with extra lemon zest, fresh berries and a dust of icing sugar.
