Recipe : Italian Lemon Ricotta Cake

1½ cups

400g

3

1 tsp

1 lge

½ tsp

½ tsp

1 ½ cups

¼ cup

Castor sugar

Ricotta cheese

eggs

vanilla

lemon, zest and juice

bicarb soda

salt

plain flour

icing sugar

1. Preheat oven on Fan Assist, 170˚
2. Grease and line two removable base 9 inch cake pans.
3. Place butter and sugar in stand mixer and beat until combined. Add ricotta and mix at medium speed for 4 minutes.
4. Add vanilla, lemon juice, zest and salt and mix quickly.
5. Add eggs one at a time, beating with each addition.
6. Add combined soda and plain flour, and incorporate gently.
7. Spoon mixture equally into cake pans and place on middle shelf in preheated oven. Set timer for 25 minutes.
8. Remove cakes from oven and allow to cool in tin. Either serve singularly dusted with icing sugar, or sandwich together with your choice of filling.

NOTE: If you would like to use only one cake tin, cooking time will lengthen to 35 minutes.